Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (195 g) all-purpose flour
- 2 tbsp (25 g) packed light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2 tsp ground cinnamon, 1 tsp ground ginger, 1/4 tsp ground nutmeg
- 1 1/4 cups (300 ml) buttermilk
- 3/4 cup (180 g) pumpkin puree
- 2 large eggs
- 3 tbsp (42 g) unsalted butter, melted (plus more for the pan)
- 1 tsp vanilla extract
- 1/2 cup (60 g) pecan halves, toasted and chopped
- Brown-butter maple drizzle: 4 tbsp (56 g) butter + 1/2 cup (160 ml) pure maple syrup + pinch salt
- Optional cream cheese swirl: 4 oz (113 g) cream cheese + 2 tbsp (15 g) powdered sugar + 1–2 tbsp milk + 1/2 tsp vanilla
Do This
- 1) Toast pecans at 350°F (175°C) for 6–8 minutes; cool and chop.
- 2) Brown 4 tbsp butter in a small pan; stir in maple syrup and a pinch of salt; keep warm on low.
- 3) Whisk dry ingredients (flour, sugar, leaveners, salt, spices) in a bowl.
- 4) Whisk wet ingredients (buttermilk, pumpkin, eggs, melted butter, vanilla) in a second bowl.
- 5) Combine wet into dry until just mixed; rest batter 5 minutes.
- 6) Cook 1/4-cup portions on a buttered griddle at 375°F (190°C), 2–3 minutes per side.
- 7) Serve with toasted pecans and warm brown-butter maple drizzle (or cream cheese swirl).
Why You’ll Love This Recipe
- Big fall flavor: real pumpkin plus cinnamon, ginger, and nutmeg in every bite.
- Fluffy texture: buttermilk and a quick batter rest make the pancakes tender and light.
- Restaurant-level topping: nutty brown butter + maple syrup tastes fancy but takes minutes.
- Choose your finish: crunchy toasted pecans and drizzle, or a lightly sweet cream cheese swirl.
Grocery List
- Produce: none (pumpkin is canned puree)
- Dairy: buttermilk, unsalted butter, eggs, cream cheese (optional), milk (optional for cream cheese swirl)
- Pantry: all-purpose flour, light brown sugar, baking powder, baking soda, fine salt, ground cinnamon, ground ginger, ground nutmeg, vanilla extract, pure maple syrup, pecans, powdered sugar (optional)
Full Ingredients
Pumpkin Spice Pancake Batter
- 1 1/2 cups (195 g) all-purpose flour
- 2 tablespoons (25 g) packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups (300 ml) buttermilk
- 3/4 cup (180 g) pumpkin puree (100% pumpkin, not pumpkin pie filling)
- 2 large eggs
- 3 tablespoons (42 g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Unsalted butter or neutral oil, for greasing the griddle/pan
Toasted Pecans
- 1/2 cup (60 g) pecan halves
- Pinch of fine salt (optional)
Brown-Butter Maple Drizzle
- 4 tablespoons (56 g) unsalted butter
- 1/2 cup (160 ml) pure maple syrup
- 1/8 teaspoon fine salt
- 1/4 teaspoon ground cinnamon (optional, for extra warmth)
Optional Lightly Sweetened Cream Cheese Swirl
- 4 oz (113 g) cream cheese, softened to room temperature
- 2 tablespoons (15 g) powdered sugar
- 1 to 2 tablespoons (15 to 30 ml) milk (or buttermilk), as needed for swirlable consistency
- 1/2 teaspoon vanilla extract
- Pinch of fine salt
Step-by-Step Instructions
Step 1: Toast the pecans
Preheat the oven to 350°F (175°C). Spread the pecan halves on a small baking sheet in a single layer. Toast for 6–8 minutes, until fragrant and slightly darker (watch closely; they can go from toasted to bitter quickly).
Cool for 2 minutes, then roughly chop. If you like, toss with a tiny pinch of salt to make the sweetness pop.
Step 2: Make the brown-butter maple drizzle
In a small light-colored saucepan (it helps you see the browning), melt 4 tbsp (56 g) butter over medium heat. Once melted, the butter will foam; whisk or swirl the pan and keep cooking until you see golden-brown bits on the bottom and it smells nutty, 3–5 minutes.
Remove from heat and carefully whisk in the maple syrup, salt, and optional cinnamon. Return to low heat for 30–60 seconds just to warm through. Keep it warm on the lowest setting while you cook pancakes (or cover and set aside).
Step 3: Mix the dry ingredients
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk well so the spices and leaveners are evenly distributed (this helps the pancakes rise evenly and avoids salty or spicy pockets).
Step 4: Mix the wet ingredients
In a medium bowl, whisk the buttermilk, pumpkin puree, eggs, melted butter, and vanilla until smooth. If your pumpkin is very thick, whisk a little longer to break it up.
Step 5: Combine gently and rest the batter
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, stir just until combined. A few small lumps are not only okay, they’re good (overmixing makes pancakes tough).
Let the batter rest for 5 minutes. This gives the flour time to hydrate and helps the pancakes cook up thicker and fluffier.
Step 6: Preheat the griddle or skillet
Heat a griddle to 375°F (190°C), or heat a large nonstick skillet over medium to medium-low heat. Add a small pat of butter (or a thin wipe of oil). The surface should sizzle gently when a drop of water hits it, but not aggressively smoke.
Step 7: Cook the pancakes
Scoop batter in 1/4-cup (60 ml) portions onto the hot surface, leaving space between pancakes for spreading. Cook until bubbles form on top and the edges look set, about 2 to 3 minutes.
Flip and cook the second side until golden brown and cooked through, about 1 1/2 to 2 minutes more. Adjust the heat as needed: if the outside browns too fast before the center cooks, lower the heat slightly.
Transfer cooked pancakes to a plate. If making multiple batches, keep them warm on a sheet pan in a 200°F (95°C) oven while you finish.
Step 8: Finish and serve
Stack pancakes, sprinkle generously with toasted pecans, and drizzle with the warm brown-butter maple. Serve immediately.
Optional cream cheese swirl: In a small bowl, whisk softened cream cheese with powdered sugar, vanilla, a pinch of salt, and enough milk to make a thick-but-drizzleable consistency. Spoon over pancakes in a loose swirl. You can do this instead of the maple drizzle, or do a little of both.
Pro Tips
- Use pure pumpkin puree. Pumpkin pie filling already has sugar and spices, which can throw off the batter and make pancakes brown too quickly.
- Don’t press the pancakes. After flipping, avoid pressing down with a spatula; it squeezes out the air and makes them dense.
- Control browning with heat. Spices and sugar can brown fast. If pancakes are getting dark before they’re cooked through, drop the heat to medium-low.
- Resting matters. A 5-minute rest thickens the batter slightly and improves fluffiness without extra flour.
- Make the drizzle first. Brown butter is best fresh and warm; making it before cooking lets you serve immediately.
Variations
- Chocolate chip pumpkin pancakes: Fold 1/2 cup (85 g) semisweet chocolate chips into the finished batter (great with pecans).
- Whole-wheat swap: Replace 1/2 cup (65 g) of the all-purpose flour with 1/2 cup (60 g) whole-wheat flour. Add 2 tbsp (30 ml) extra buttermilk if the batter seems too thick.
- Extra-spiced “pumpkin pie” version: Add 1/8 tsp ground cloves and a pinch of black pepper for warmth and complexity.
Storage & Make-Ahead
Refrigerate: Cool pancakes completely, then store in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze pancakes in a single layer on a sheet pan for 1 hour, then transfer to a freezer bag with parchment between layers. Freeze up to 2 months.
Reheat: Warm in a 350°F (175°C) oven for 8–10 minutes (from fridge) or 12–15 minutes (from frozen), or toast lightly until heated through.
Make-ahead topping: The brown-butter maple drizzle can be made up to 3 days ahead and refrigerated. Rewarm gently in a saucepan over low heat, whisking to recombine.
Nutrition (per serving)
Approximate, per serving (1/4 of recipe) with toasted pecans and brown-butter maple drizzle: ~620 calories, Fat: ~30 g, Carbohydrates: ~76 g, Protein: ~14 g, Fiber: ~4 g, Sugars: ~25 g, Sodium: ~650 mg. (If you choose the cream cheese swirl instead of the maple drizzle, calories and sugar will vary.)
