These are too good to be true. These pancakes make the perfect winter-time, weekend breakfast with hints of cinnamon, nutmeg and ginger. All they need is a drizzle of some real maple syrup.
Brown Butter Whole Wheat Pumpkin Pancakes
- Servings: ¼ cup
- Yield: 8-10 pancakes
- Prep Time: 5 min
- Cooking Time: 20 min
Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 egg
- ¼ cup packed light brown sugar
- 1 teaspoon vanilla
- ¾ cup pumpkin puree
- 1 cup whole milk
- 3 tablespoons butter
- Maple syrup for serving
Preparation
- In a medium sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a separate bowl, combine the egg and brown sugar. Add the vanilla and stir. Add the pumpkin puree and whisk until smooth, then add the milk and combine fully. These are your wet ingredients.
- Slowly whisk your wet ingredients into your dry ingredients. Stir until just combined and then stop. You don't want to over mix.
- In a large saute pan over medium heat, add a tablespoon of butter. Allow to melt and turn slightly golden brown. At this point, use a ladle (about ¼ cup size) to pour batter into pan. I do 1-2 at a time so that I can easily flip the pancakes. Cook on the first side for about 2 minutes until browned, and then flip. Once it has browned on the second side, an additional 1-2 minutes, remove and set aside. Continue with remaining batter, adding in additional butter and browning it as needed. Serve with maple syrup.
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