Imagine starting your day with a warm stack of pumpkin pancakes drenched in brown butter and apple cider syrup – the ultimate fall breakfast experience awaits! Gathering around the table with loved ones to enjoy a fall breakfast is a special experience that can create lasting memories. The warmth of the pancakes, the comforting aroma of the brown butter, and the sweet tang of the apple cider syrup all come together to create a delicious and cozy meal that is best shared with family and friends. Whether it’s a lazy weekend morning or a special occasion, sharing the joy of fall breakfast with loved ones adds an extra layer of warmth and happiness to the experience. So grab a seat at the table, pass the syrup, and savor each bite together as you create cherished moments that will be remembered for years to come.

How to Make Pumpkin Pancakes

This Harvest Breakfast is one of my family’s favorites.  Perfect for a crisp autumn morning.  Get your taste buds ready for an explosion of flavors.  The warm nutty caramel taste of the brown butter with the sweet apple cider syrup running down the sides makes these pancakes simply irresistible!  Cooking these pancakes low and slow is the key to a fluffy pancake.

CREATING FLUFFY AND FLAVORFUL PUMPKIN PANCAKES

To ensure that your pumpkin pancakes turn out fluffy and flavorful, it’s important to pay attention to a few key details. First, make sure you are using fresh ingredients, be sure to mix your batter gently and just until combined. Overmixing can result in tough pancakes that fall flat. Another tip for creating the perfect pumpkin pancake is to let your batter rest for a few minutes before cooking. Allowing the batter to rest will give the ingredients time to meld together, resulting in a more cohesive and flavorful pancake. Finally, make sure to preheat your griddle or skillet properly and cook your pancakes over medium heat. This will help ensure that your pancakes cook evenly and develop a nice golden-brown exterior. By following these simple tips, you’ll be well on your way to creating the ultimate fall breakfast with fluffy and flavorful pumpkin pancakes that will delight your taste buds.

PUMPKIN PANCAKES INGREDIENTS LIST-full printable recipe below in the recipe card

• 2 cups all-purpose flour
• ½ cup light brown sugar, packed
• 3 tablespoons plain cornmeal
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 tablespoon flaxseed
• ½ cup pecans, chopped
• 2 cups buttermilk
• 1 cup canned pumpkin puree
• ¼ cup unsalted melted butter or optional brown butter
• 1 large egg

PUMPKIN PANCAKES INSTRUCTIONS

1. In a large bowl stir to combine the flour, brown sugar, cornmeal, pumpkin pie spice, salt, baking powder, flaxseed, and pecans.
2. Whisk together the buttermilk, pumpkin puree, melted butter, and egg in a small bowl.
3. Stir wet and dry ingredients together until just combined (do not over-mix).
4. Let the pancake batter rest for 10 minutes before cooking.
5. Spray a hot griddle with nonstick cooking spray or a coating of butter for added flavor.
6. Cook until bubbles appear on the surface, turn over, and cook until done.
7. Serve with a dollop of brown butter, a drizzle of apple cider syrup, and chopped pecans.

ELEVATING YOUR PANCAKES WITH BROWN BUTTER

One way to take your pumpkin pancakes to the next level is by incorporating the rich and nutty flavor of browned butter into the mix. Brown butter, also known as beurre noisette, is created by melting butter over low heat until it turns a golden brown color and emits a toasted aroma. This simple step adds a depth of flavor to your pancakes that will complement the warm spices of the pumpkin, creating a truly decadent breakfast experience. Incorporating brown butter into your pancake batter is easy – simply melt the desired amount of butter in a saucepan over low heat, swirling occasionally, until it reaches a golden brown color. Allow the browned butter to cool slightly before adding it to your pancake batter, and mix thoroughly to ensure an even distribution of flavor. The result will be pancakes that not only taste amazing but also have a beautifully golden hue. SERVE ON THE SIDE: Add a dollop of brown butter to the top of a stack of pancakes. The brown butter will compliment the pumpkin spice and add a delicious nutty flavor. Store the brown butter in a container with a tight-fitting lid ( I like using a mason jar). The brown butter will stay fresh in the refrigerator for up to two weeks or in the freezer for up to three months.

More Brown Butter Recipes

Below are a few of my favorite recipes using brown butter. CLICK HERE FOR THE FULL COLLECTION→BROWN BUTTER

• BROWN BUTTER CINNAMON SWIRL POUND CAKE
• BROWN BUTTER PECAN MINI CAKES
• GOOEY HOMEMADE BROWN BUTTER BROWNIES
• OUTRAGEOUS BROWN BUTTER CHOCOLATE CHIP COOKIES
• BROWN BUTTER GLAZED PECAN CRESCENT COOKIES
• BROWN BUTTER ICE CREAM

MAKING THE APPLE CIDER SYRUP

All you need to create this Fall Favorite is a jug of apple cider.

1. In a small saucepan, add apple cider and bring the cider to a boil over medium-high heat.
2. Boil until the cider reduces to 1 cup (about 40 minutes).
3. Serve warm or at room temperature.
4. Refrigerate for up to 2 weeks.

OPTIONAL SPICY APPLE CIDER SYRUP: To make the apple cider syrup, start by combining apple cider, sugar, cinnamon sticks, and a pinch of salt in a saucepan over medium heat. Allow the mixture to simmer and reduce, stirring occasionally, until it thickens to a syrupy consistency. The warm, spiced aroma that fills your kitchen will signal that your syrup is ready to be drizzled over your fluffy pumpkin pancakes.

More Pancake Recipes

• SHEET PAN PANCAKES
• OLD-FASHIONED DANISH AEBLESKIVER PANCAKES
• BUTTERMILK PANCAKES WITH BLUEBERRY SAUCE
• LIGHT CRANBERRY ORANGE PANCAKES
• 3 READY TO GO PANCAKE IN A JAR RECIPES
• BACON PANCAKE DIPPERS

ASSEMBLING AND SERVING YOUR PERFECT FALL BREAKFAST

Once your pumpkin pancakes are golden brown and your apple cider syrup is rich and aromatic, it’s time to assemble your perfect fall breakfast. Stack the fluffy pancakes on a plate, drizzle them generously with the warm apple cider syrup, and top them off with a dollop of brown butter and a sprinkle of chopped pecans for an added crunch. Serve your masterpiece alongside a steaming cup of coffee or hot apple cider for the ultimate autumn indulgence. With the comforting flavors of pumpkin, brown butter, and apple cider dancing on your taste buds, sharing the joy of fall breakfast with loved ones is sure to create lasting memories.

How to Store Pumpkin Pancakes

Wrap the pancakes in foil or place an airtight container and store them in the refrigerator. The Pancakes keep fine in the refrigerator for a week. If you have a large amount of leftover pancakes, you can freeze them. Just wrap them tightly in plastic wrap and store them in a freezer-safe bag.

MORE FALL BREAKFAST RECIPES

• UPSIDE-DOWN CINNAMON ROLL APPLE COFFEE CAKE
• BOURBON PUMPKIN MUFFINS
• PERSIMMON MUFFINS
• PECAN PRALINE BREAD PUDDING
• CRANBERRY ORANGE BAGELS
• APPLESAUCE DONUTS

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Indulge in the comforting flavors of fall with this irresistible breakfast recipe. Whether you’re treating yourself on a lazy weekend morning or impressing guests at a brunch gathering, these pumpkin pancakes with brown butter and apple cider syrup are guaranteed to be a hit. So, gather your ingredients, fire up the griddle, and get ready to savor the taste of autumn in every bite. After all, as the saying goes, “Good food is all the sweeter when shared with good friends.” Happy cooking and happy fall!💗🥞Sheryl