Create comforting Saturday morning vibes with these Brown Butter Pumpkin Pancakes! Brown butter and warm earthy spices truly add a special touch to these savory pumpkin pancakes! Yields 16 pancakes or about 8 (2 pancake) servings.

It’s October already and I must admit, I always tell people that September is my regular month, but I seriously think I only say that because that’s my birth month.

Because there’s simply something about October in Michigan.

A regular here the slight chill in the air, the leaves are starting to change and pumpkin everything. More importantly, our youngest Malloree has a birthday! Her birthday was on the 6th and so I made one of her go-to things (all things pumpkin) so when she woke up on her big day she could have pancakes for breakfast.

But these aren’t your regular pancakes. Brown butter is swirled into the batter which only adds more to these incredibly flavor-packed pancakes.

To Make These Brown Butter Pumpkin Pancakes Gather:

unbleached all-purpose flour – The base for the pancake batter.
baking powder – It provides lift and is what makes pancakes light and fluffy.
baking soda – Reacts with the buttermilk to make these light and airy.
fine salt – Helps balance the sweetness and enhances all the flavors.
cinnamon (ground) – Lends a distinct warm and woodsy flavor.
nutmeg (ground) – Warm, aromatic with subtle hints of clove.
ginger (ground) – Gives a pungent, spicy and sweet flavor.
buttermilk – Lends savory tangy flavor and reacts with the baking soda for light and fluffy pancakes.
eggs – Lends richness and flavor.
pumpkin puree – From-scratch or store-bought. Lends earthy sweet flavor.
granulated sugar – For sweetening and flavor.
vanilla – Adds warmth and enhances all of the other flavors in this method.
brown butter – Adds richness and subtle nutty flavor.

First brown 3 tablespoons unsalted butter in a small skillet. In case you need it, here’s my step-by-step post on how to brown butter. Set this off to side to cool for a moment.

In a large mixing bowl, measure and add; 2-1/4 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 3/4 teaspoon kosher salt, 2 teaspoon ground cinnamon, 1/2 teaspoon freshly ground nutmeg and 1/4 teaspoon ground ginger. Whisk to combine and set off to the side.

In a separate bowl, add 2-1/2 cups buttermilk, 2 large eggs, 3/4 cup pumpkin puree, 3 tablespoons sugar and 1 teaspoon vanilla.

Whisk well to combine.

Pour the wet into the dry and stir simply until combined.

Stir until only combined.

Pour in the (cooled) brown butter.

Lightly grease with either butter, ghee spray or coconut oil spray.

Once preheated, pour 1/4 cup of batter per pancake onto the hot griddle. Use a spatula to gently spread the batter out a little if needed. Cook for about 2 to 4 minutes. Once the pancakes are golden underneath, flip and cook for another minute or two.

Transfer to a rimmed baking sheet and keep warm in a low (200° – 250°) oven.

Serve topped with butter, drizzled with real maple syrup and a sprinkle of chopped toasted pecans.

These pumpkin pancakes are thick and fluffy, perfectly spiced with simply the right amount the amount of pumpkin flavor. You’re going to love them!