Pumpkin Pancakes with Brown Butter and Pecan Streusel
*Pancake batter adapted very very liberally from Food Network
  • Pancakes:
  • 1 stick butter
  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 3 tablespoons white sugar
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • Pinch of nutmeg
  • 1 ½ cups buttermilk
  • 2 eggs
  • ¾ cup pumpkin puree
  • Streusel:
  • ⅓ cup pecans, chopped
  • ¼ cup oats
  • 2 tablespoons brown sugar
  • Liberal pinch of salt
  • 2 tablespoons butter, melted
  1. Make Brown Butter: In a medium sauté pan melt stick of butter over a medium-high heat. Once butter begins to brown, swirl pan until it becomes a deep brown color and smells nutty. Remove from heat. Reserve two tablespoons melted brown butter. Place remaining brown butter into a container and place in the fridge or freezer to harden. Once butter has solidified again, use to butter pancakes. If you do not want to use brown butter on pancakes, just brown two tablespoons of butter for batter.
  2. Make Streusel: Preheat oven to 325 degrees. In a small bowl combine chopped pecans, oats, brown sugar, salt and butter. Place on a baking sheet lined with parchment paper or a silt pad. Bake for six to eight minutes until slightly brown and crispy. Can be made three days in advance.
  3. Make pancakes: In a large bowl, sift flour, baking powder, baking soda, sugars, salt, cinnamon and nutmeg. Whisk.
  4. In a liquid measuring cup, measure out 1 ½ cups buttermilk. Crack eggs in milk, Whisk until combined. Whisk in pumpkin.
  5. Whisk in buttermilk/pumpkin mixture and brown butter into flour mixture.
  6. Heat a large non-stick skillet or electric griddle to a medium heat. Use a heaping ¼ cup of batter per pancake. Pancake is ready to flit when air bubbles appear at the top.
  7. Serve with brown butter, streusel and maple syrup.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/pumpkin-pancakes-with-brown-butter-and-pecan-streusel/