Simply Scratch · by Laurie McNamara★ 5.0 (1)
Brown Butter Pumpkin Pancakes
NUTRITION · PER SERVING55M COOK
CAL 23%·PRO 20%
CARBS 58G50% OF CAL
3G FIBER0G ADDED0G INTRINSIC27G OTHER28G TOTAL SUGAR
FAT 22G43% OF CAL
8G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pumpkin pancakes with brown butter and warm spices like cinnamon and ginger, topped with pecans and maple syrup. They're cozy and perfect for fall mornings, yielding about 16 pancakes.
mainamericanbaked goodeggs🍪 sheet pan🍳 skillet🔥 ovenvegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2¼ cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2½ cups buttermilk (regular or low fat)
- 2 large eggs
- 3/4 cup 100% pure pumpkin puree
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 3 tablespoons browned butter
- pure maple syrup (for serving)
- softened salted butter (for serving)
- toasted pecans (chopped, for serving)
At a glance
PER SERVING · TIME 55M
CAL 23%·PRO 20%
CARBS 58G50% OF CAL
3G FIBER0G ADDED0G INTRINSIC27G OTHER28G TOTAL SUGAR
FAT 22G43% OF CAL
8G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 532mg
- Total sugar
- 28g
- Added sugar
- ≥23g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 314mg
- Calcium
- 150mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 532MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.