If you’ve been following along with us for a while, you know that we are crazy about pancakes in this house. We can’t get enough. We have them at least once a week, and it is by far my favorite morning. And I’ll let you in on a little secret why….
If pancakes are being made, it almost always means that I’m in bed.
You see, pancakes are JonPaul’s thing. It started a few years ago when all of our littles were still “itty-bitty”. I was always so tired from usually being up during the night with one or two of them, and the long week. So JonPaul would treat me every Saturday morning by rising early and making breakfast for the kids. Which almost always meant pancakes.
Years later, he’s still up every Saturday morning in the kitchen, and I’m (still, years later) usually lounging in bed, doing a little yoga in my room, or honestly just taking a break. It’s a pretty magical set up we’ve got going, and I wouldn’t change it for the world.
So with all of these years of “pancake making practice”, one would think that we’d have an array of pancakes recipes. But truth be told, we always make the same buttermilk pancakes that JonPaul and I came up with a few years ago. Our kids are crazy about them (and we secretly are too), and let’s just that our kids are NOT huge fans of change.
However, there is ONE small amendment that can be made to the “buttermilk only” stronghold our kids seem to have going – and that’s for these pumpkin pancakes. We only make them for about a month or so out of the year, so they’re really like a holiday treat in our house. And for good reason too – they are down right delicious!
Now I have to be honest, the recipe for these pumpkin pancakes is very similar to our buttermilk pancake recipe (which I’m pretty sure is why my crew devours them). Just like that recipe, these pumpkin pancakes bake up really thick, but are still light and fluffy and tender.
However in comparison to our buttermilk pancakes, with this pumpkin pancake recipe, I used a combination of whole wheat flour and white flour. I personally love the way whole wheat flour adds a little more texture and earthiness to the pancakes. I also decreased the amount of buttermilk, and added a whole cup of pumpkin puree and a generous helping of cinnamon and nutmeg. The result is a pancake that’s sweet, warm, fluffy with just a touch of spice. The perfect fall pancake.
But the real show stopper here is the whipped maple brown butter. I could honestly eat this butter with a spoon. If you make these pancakes, please go the extra step and make the butter. Trust me when I say that it makes the dish. There is just something about the nuttiness of the brown butter, the touch of salt and the maple flavor that brings it all together. I find that the whipped butter is ridiculously amazing on pretty much anything too (pumpkin scones anyone?!)
These pumpkin pancakes are such a fun fall treat on the weekends, and our family is crazy about them. I have a feeling yours will be too.
- 1 cup of King Arthur whole wheat flour
- 1 cup of King Arthur white flour
- 1 tbsp of cinnamon
- ½ tsp of nutmeg
- 1 tsp of salt
- 2 tsp of baking powder
- 1½ tsp of baking soda
- 3 tbsp of sugar
- 1¾ cup of buttermilk
- 2 tbsp of melted butter
- 1 cup of pumpkin puree
- 2 eggs
- For the whipped maple butter
- 4 tbsp of butter
- ¼ tsp of salt
- 4 tbsp of maple syrup
- handful of chopped hazelnuts and maple syrup for serving
- In a large bowl, add the flours, cinnamon, nutmeg, salt, baking soda and baking powder. Whisk all to combine and set aside
- In a separate bowl combine buttermilk, melted butter, pumpkin puree, and eggs, Whisk to combine.
- Create a well in your dry ingredients, slowly pour in the wet ingredients. With a wooden spoon (not a whisk) slowly combine all the ingredients only mixing until the the flour is incorporated. Do not overmix, your pancakes will be tough and flat.
- The batter will be a little lumpy
- Heat your griddle (or pan) over medium/low heat, melt a tbsp of butter and then add your batter. We find that our ¼ cup measuring cup is the perfect scoop and creates a great manageable size pancake.
- Once you see bubbles begin to appear, carefully flip and finish cooking until golden brown on both sides.
- To make the whipped maple brown butter
- Add 4 tbsp of butter to a small pan over medium heat. Melt the butter until it begins to get bubbly and brown. Remove from heat and add the melted brown butter to the base of a stand mixer. Chill the bowl and butter in the fridge for about 30 minutes (it's easier to whip "chilled" butter versus hot melted butter).
- Remove the base/butter from fridge, add a pinch of salt and 4 tbsp of maple syrup. Add the bowl to your stand mixer and begin to mix on medium speed for about 30 second.
- Scrape sides as necessary and continue mixing, increasing the speed to high, for about one minutes, or until butter is nice and "whipped".
- Transfer the butter to a serving dish.
- To serve, create a stack of warm pancakes, top with the whipped maple brown butter, a sprinkle of chopped hazelnuts, and serve with maple syrup