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?

Pumpkin Pancakes with Brown Butter and Apple Cider Syrup | With ingredients like buttermilk, pecans and flaxseeds you know this recipe is a winner!

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 |  With ingredients like buttermilk, pecans and flaxseeds you know this recipe is a winner!

Pumpkin Pancakes with Brown Butter and Apple Cider Syrup | With ingredients like buttermilk, pecans and flaxseeds you know this recipe is a winner!

Pumpkin Pancakes with Brown Butter and Apple Cider Syrup

Preparation 30 minutes 2017-12-13T00:30:00+00:00 Cook Time 15 minutes 2017-12-13T00:15:00+00:00 Serves Makes 8 Pancakes     adjust servings

Ingredients

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

Instructions

    For the Pumpkin Pancakes:

    1. In a large bowl stir to combine the flour, brown sugar, cornmeal, pumpkin pie spice, salt, baking powder, flaxseed and pecans.
    2. In a small bowl whisk together the buttermilk, pumpkin, melted butter and egg.
    3. Stir wet and dry ingredients together until combined.
    4. Spray a hot griddle with non stick cooking spray or for added flavor add a coating of butter.
    5. Cook until bubbles appear on surface, turn, and cook until done.
    6. Serve with brown butter a drizzle of apple cider syrup and optional chopped pecans.

    For the Apple Cider Syrup:

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

    Pumpkin Pancakes with Brown Butter and Apple Cider Syrup | With ingredients like buttermilk, pecans and flaxseeds you know this recipe is a winner!

    MORE PUMPKIN FOR BREAKFAST RECIPES

    Pumpkin For Breakfast

    1.CARAMEL PUMPKIN CINNAMON ROLLS  2. LIGHT PUMPKIN SPICE BAGELS  3. PUMPKIN LATTE MUFFINS

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