Maple Brown Butter Pumpkin Pancakes – Easy Fall Breakfast Stack with Pecans

There’s something truly special about fall mornings—the crisp air, slower pace, and the irresistible pull of a comforting breakfast made with love. These Maple Brown Butter Pumpkin Pancakes with Pecans capture everything we adore about the season in one fluffy, golden stack. Pumpkin purée brings natural sweetness and moisture, while warm spices like cinnamon and nutmeg add that familiar autumn hug in every bite. The brown butter, gently cooked until nutty and fragrant, deepens the flavor and makes these pancakes feel extra indulgent without being heavy.

What truly sets this breakfast apart is the finishing touch: real maple syrup drizzled generously over the top and a handful of toasted pecans for crunch. It’s a breakfast that feels perfect for slow weekends, holiday mornings, or anytime you want to make an ordinary day feel a little more special. Simple ingredients, a traditional approach, and comforting flavors come together in a stack that’s meant to be shared—preferably with a hot cup of coffee and plenty of smiles around the table. 🍁🥞

Ingredients 🛒

For the Pancakes

• 1 1/2 cups all-purpose flour
• 2 tbsp brown sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 cup milk
• 3/4 cup pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• 1 tsp vanilla extract

For the Brown Butter

• 4 tbsp unsalted butter

For Serving

• Pure maple syrup
• 1/2 cup chopped pecans, lightly toasted
• Extra butter (optional)

Step-by-Step Directions 🍳

1. Brown the butter.
   Place the butter in a small saucepan over medium heat. Let it melt, then continue cooking as it foams and turns golden with a nutty aroma. Remove from heat immediately and set aside to cool slightly.
2. Mix the dry ingredients.
   In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
3. Combine the wet ingredients.
   In a separate bowl, whisk together milk, pumpkin purée, eggs, vanilla extract, and the slightly cooled brown butter.
4. Make the batter.
   Pour the wet ingredients into the dry ingredients. Gently stir just until combined. The batter should be thick and slightly lumpy—avoid overmixing for tender pancakes.
5. Preheat the skillet.
   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Cook the pancakes.
   Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown and cooked through.
7. Keep warm.
   Transfer cooked pancakes to a plate and cover loosely with foil while you cook the remaining batter.
8. Toast the pecans.
   In a dry skillet over medium heat, toast the chopped pecans for 2–3 minutes until fragrant. Remove from heat immediately.
9. Assemble and serve.
   Stack the pancakes high, top with toasted pecans, and drizzle generously with warm maple syrup. Add a pat of butter if desired.

Notes 📝

• If the batter feels too thick, add a splash of milk to loosen it slightly.
• Brown butter adds incredible depth, but regular melted butter can be used in a pinch.
• Leftover pancakes can be refrigerated for up to 3 days or frozen for quick breakfasts.
• Serve with fresh fruit or a dollop of whipped cream for an extra treat.

Nutritional Information (Approximate) 🥗

⏰ Prep Time: 10 minutes | 🔥 Cooking Time: 15 minutes | ⏳ Total Time: 25 minutes
⚡ Calories per serving: ~420 | 🍽️ Servings: 4

• Protein: 12 g
• Carbohydrates: 55 g
• Fat: 18 g
• Saturated Fat: 8 g
• Fiber: 4 g
• Sugar: 12 g

These Maple Brown Butter Pumpkin Pancakes with Pecans are the perfect way to celebrate fall mornings—warm, comforting, and filled with familiar flavors that never go out of style. Pour the coffee, gather your loved ones, and enjoy a breakfast that tastes just like the season. 🍂

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Bon appétit and happy cooking!