Brown Butter Pumpkin Pancakes

What you'll need:

• 4 tbsp butter (56 grams) I love using salted , but you can use unsalted as well ( just a personal preference)

• vegetable oil + butter

Wet Ingredients:

• 1 1/2 cups whole milk (room temperature)

• 1 cup (225 g) canned pumpkin puree

• 2 large eggs ( room temperature)

• 2 tsp bourbon vanilla bean extract or vanilla extract

  
  
  
  

Dry Ingredients:

• 2 cups flour (250 grams)

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

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp sea salt

• 2 tsp cinnamon

• 1/2 tsp ginger

• 1/2 tsp nutmeg

• 1/2 tsp allspice

  
  

  Directions:

  1. On medium heat, melt the butter, stirring frequently. Once melted, the butter will foam up and then subside. After 5–8 minutes, browned specks will form at the bottom and it should give off a nutty aroma. Pour the browned butter into a bowl to stop the cooking and set aside to cool.

  2. In a mixing bowl, add all the dry ingredients and whisk until well combined.

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

  4. Slowly whisk in the cooled brown butter.

  5. Add the wet ingredients to the dry ingredients and mix until just combined. (don't over-mix)

  6. Heat a skillet over medium heat and add a little oil and butter.

  7. Once the butter has melted, scoop ½ cup of pancake batter into the center of the skillet.

  8. Cook until the edges begin to look set and the bubbles that form on the surface start to burst. Flip the pancake and cook until the bottom is golden brown.

  9. Serve warm, topped with salted butter and plenty of maple syrup. Enjoy!