Best 5 Pumpkin Pancakes With Cinnamon Brown Butter Recipes

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Indulge in the delectable flavors of fall with our Pumpkin Pancakes with Cinnamon Brown Butter. These fluffy pancakes are bursting with pumpkin spice and topped with a luscious cinnamon brown butter that takes them to the next level. The batter is infused with warm spices like cinnamon, nutmeg, and ginger, complemented by the natural sweetness of pumpkin puree. Served with a drizzle of maple syrup and a sprinkle of chopped pecans, these pancakes are a perfect autumnal treat. Our recipe also includes variations for gluten-free and vegan pancakes, ensuring that everyone can enjoy this seasonal delight. Dive into the world of pumpkin pancakes and elevate your breakfast or brunch experience with this irresistible recipe.

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PUMPKIN PANCAKES WITH CINNAMON BROWN BUTTER



Pumpkin Pancakes with Cinnamon Brown Butter image

Credit: Taste of Home

Provided by Julie Tomblin

Categories     Breakfast

Time 30m

Number Of Ingredients 13

1/2 c butter, cubed
1/4 c maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 c chopped pecans, toasted
1 1/2 c all purpose flour
2 Tbsp brown sugar, firmly packed
2 tsp baking powder
1 tsp salt
2 eggs
1 1/3 c 2% milk
3/4 c canned pumpkin
1/2 c ricotta cheese

Steps:

  • 1. In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon, and nutmeg. Remove from the heat, stir in pecans.
  • 2. In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened.
  • 3. Drop batter by 1/4 cupfuls onto a greased hot griddle, turning when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter.

PUMPKIN CINNAMON PANCAKES



Pumpkin Cinnamon Pancakes image

Provided by Sandra Lee

Time 11m

Yield Makes 2 servings

Number Of Ingredients 9

1 cup maple-flavor pancake syrup, Log Cabin Original Syrup(R)
5 tablespoons chopped pecans, toasted, Diamond(R)
1 cup buttermilk pancake mix, Aunt Jemima(R)
2/3 cup cold water
1/3 cup canned pumpkin, Libby's(R)
1/2 teaspoon ground cinnamon, McCormick(R)
1/8 teaspoon ground ginger, McCormick(R)
Nonstick vegetable cooking spray, Pam(R)
Butter

Steps:

  • Pecan Syrup Preparation: Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.
  • Pancake Preparation: In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).
  • Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.

FLUFFY PUMPKIN PANCAKES



Fluffy Pumpkin Pancakes image

Crisp fall mornings call for cozy breakfasts, and these fluffy pumpkin pancakes are just the thing to warm you right up. Packed with pumpkin and a sprinkle of cinnamon and vanilla, they feel and taste special, but are quick to stir together. The buttermilk and pumpkin make the batter quite thick, but they will spread. Be sure to leave lots of room between the pancakes when cooking them.

Provided by Yossy Arefi

Categories     breakfast, brunch, quick, pancakes, main course

Time 30m

Yield 12 to 14 (3 1/2-inch) pancakes

Number Of Ingredients 13

1 1/2 cups/192 grams all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 1/2 cups buttermilk
3/4 cup pumpkin purée
2 eggs
3 tablespoons melted butter, plus more for greasing the skillet
1 teaspoon vanilla extract

Steps:

  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
  • In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
  • Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. (A few small lumps are O.K.)
  • Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the 1/4 cup, making sure to leave plenty of room in between for the batter to expand.
  • Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 166 milligrams, Sugar 4 grams, TransFat 0 grams

FLUFFY PUMPKIN PANCAKES



Fluffy Pumpkin Pancakes image

These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! -Mindy Bauknecht, Two Rivers, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 pancakes.

Number Of Ingredients 15

1/3 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon pumpkin pie spice
1/8 teaspoon ground cinnamon
Dash salt
1 large egg
1/2 cup fat-free milk
1/3 cup vanilla yogurt
1/3 cup canned pumpkin
1 tablespoon canola oil
1/8 teaspoon vanilla extract
Maple syrup

Steps:

  • In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened., Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.

Nutrition Facts : Calories 360 calories, Fat 11g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 579mg sodium, Carbohydrate 55g carbohydrate (23g sugars, Fiber 5g fiber), Protein 13g protein.

PUMPKIN PANCAKES



Pumpkin Pancakes image

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Provided by Anonymous

Categories     Breakfast and Brunch     Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 13

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

Steps:

  • In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g

Tips:

  • Fresh Ingredients: Use fresh pumpkin purée for the best flavor. You can make your own purée by roasting and blending pumpkin chunks, or use a high-quality canned purée.
  • Brown Butter: Browning the butter adds a nutty, caramelized flavor to the pancakes. Be sure to watch the butter carefully so that it doesn't burn.
  • Fluffy Pancakes: To ensure light and fluffy pancakes, make sure to whip the egg whites separately until stiff peaks form. Then, gently fold the egg whites into the batter.
  • Cooking Temperature: Cook the pancakes over medium heat to prevent burning. The ideal temperature is around 375°F (190°C).
  • Serving Suggestions: Serve the pancakes with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of powdered sugar. You can also add fresh fruit or nuts for a more decadent treat.

Conclusion:

These pumpkin pancakes with cinnamon brown butter are a delicious and festive fall breakfast treat. Made with fresh pumpkin purée and browned butter, these pancakes are packed with flavor and sure to impress your family and friends. Whether you're serving them for a special occasion or a cozy weekend brunch, these pancakes are sure to be a hit. So, gather your ingredients and give this recipe a try – you won't be disappointed!

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