Pumpkin Pancakes with Brown Butter and Apple Cider Syrup | With ingredients like buttermilk, pecans and flaxseeds you know this recipe is a winner! Because why have just pumpkin pancakes when you can also have your pancakes dripping in brown butter and homemade apple cider syrup?
This Harvest Breakfast is one of my families 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.
Pumpkin Pancakes with Brown Butter and Apple Cider Syrup
For the Pumpkin Pancakes
- 2 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 3 tablespoons plain cornmeal
- 1 1/2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon flaxseed
- 1/2 cup pecans, chopped
- 2 cups buttermilk
- 1 cup canned pumpkin puree
- 1/4 cup melted butter
- 1 large egg
Optional Garnish: chopped pecans
For the Apple Cider Syrup
- 1 quart apple cider
For the Brown Butter
- 1 Brown Butter recipe
For the Pumpkin Pancakes:
- In a large bowl stir to combine the flour, brown sugar, cornmeal, pumpkin pie spice, salt, baking powder, flaxseed and pecans.
- In a small bowl whisk together the buttermilk, pumpkin, melted butter and egg.
- Stir wet and dry ingredients together until combined.
- Spray a hot griddle with non stick cooking spray or for added flavor add a coating of butter.
- Cook until bubbles appear on surface, turn, and cook until done.
- Serve with brown butter a drizzle of apple cider syrup and optional chopped pecans.
For the Apple Cider Syrup:
- In a small saucepan bring the cider to a boil over medium-high heat.
- Boil until the cider reduces to 1 cup (approximately 40 minutes).
- Serve warm or at room temperature.
- Refrigerate up to 2 weeks.
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