🎃 The Perfect Pumpkin Brown Butter Pancakes 🎃

These cozy, spiced pancakes are made with real pumpkin and rich brown butter—perfect for crisp mornings and fall cravings. Soft, fluffy, and packed with warm spices, they’re just waiting to be topped with a drizzle of maple syrup (or whipped cream, if you're feeling fancy).

Ingredients:

• 2 cups all-purpose flour

• 3 teaspoons baking powder

• 1 teaspoon salt

• 1 ½ teaspoons ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon ground nutmeg

• ½ cup brown sugar

• ¼ cup granulated sugar

• 2 teaspoons vanilla extract

• 1 cup pumpkin purée

• 2 large eggs

• 4 tablespoons brown butter (see note)

• 1 ½ cups milk

Note: To make brown butter, simply melt butter in a saucepan over medium heat. Continue cooking, swirling often, until it turns golden brown and smells nutty. Remove from heat and let cool slightly before using.

Directions:

1. Preheat your griddle or skillet to medium heat.

2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.

3. Mix wet ingredients: In a separate bowl, whisk together the brown sugar, granulated sugar, vanilla, pumpkin purée, eggs, browned butter, and milk until smooth.

4. Combine: Pour the wet mixture into the dry ingredients. Gently whisk until just combined—don’t worry if it’s a little lumpy. Avoid overmixing for the fluffiest pancakes.

5. Let the batter rest: Set the batter aside for 5 minutes. This allows it to thicken slightly and improves texture.

6. Cook the pancakes: Lightly butter your griddle or spray it with non-stick spray. Pour about 1/3 cup of batter for each pancake onto the hot surface, spreading it gently into a circle. Cook for about 4 minutes per side, or until golden and cooked through.

7. Serve warm: Stack them high and top with butter, maple syrup, whipped cream, chopped nuts—or all of the above. They’re your pancakes. Live a little!