Brown Butter Pumpkin Pancakes

The only pumpkin pancake recipe you’ll need for fall 🥞🍁🍂

what you'll need:


• 4 Tablespoons (56 g) unsalted butter


• 2 cups (250 g) flour


•1/3 cup (65 g) light brown sugar (packed


• 1 tsp baking powder


• 1/2 tsp baking soda


• 1/2 tsp sea salt


• 2 tsp ground cinnamon


• 1/2 tsp ground ginger

•1/2 tsp ground nutmeg

•1/2tsp ground allspice

•1 ½ cups whole milk
•1 cup (225 g) canned pumpkin puree this should be 100% pumpkin puree

•2 large eggs

•2 teaspoons vanilla extact

•1 tsp Trader Joe’s bourbon vanilla bean paste (optional)

•oil and butter for greasing the pan

Directions:

1. on medium heat melt your butter (stir frequently) once melted the butter will foam up a bit and subside, you’ll see browned specks start to form at the bottom (this takes about 5-8 mins) It should have a nutty aroma. Pour in a bowl to stop the butter from cooking ( set aside and let it cool)

2. To a bowl add all your dry ingredients , and whisk until well combined.

3. In a separate bowl whisk together pumpkin , eggs, milk and vanilla

4. slowly whisk in the brown butter

5. Add the wet ingredients into the dry ingredients and fold in gently ( don’t over mix )

6. On medium heat Add a little oil and butter to your skillet.

7. Once the butter is melted scoop 1/2 cup of pancake batter into the center of the skillet.

8. Cook until the edges begin to look cooked through and the bubbles that form begin to burst. Flip the pancake and cook until the bottom is golden brown.

9. Top with salted butter and lots of maple syrup .. ENJOY!