Description
Warm, spiced pumpkin pancakes bring autumn’s comfort to breakfast tables across America. Drizzled with homemade cinnamon pecan syrup, these fluffy flapjacks invite morning bliss that will charm breakfast lovers and seasonal recipe enthusiasts.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups (220 grams) all-purpose flour
- ½ cup (120 milliliters) pumpkin puree
- 2 eggs
- 1 ¼ cups (300 milliliters) low-fat buttermilk
Spices and Seasonings:
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pumpkin pie extract
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 1 tablespoon baking powder
Sweeteners and Additional Ingredients:
- ¼ cup (50 grams) brown sugar
- ¼ cup (60 milliliters) canola oil
- ½ cup (60 grams) chopped pecans
- 1 cup (240 milliliters) maple syrup
Instructions
- Blend wet ingredients and sugar in a large mixing bowl, creating a smooth, uniform mixture with no visible lumps.
- Incorporate baking powder and baking soda thoroughly, whisking until the dry leavening agents are fully distributed throughout the batter.
- Gently fold in flour and pumpkin pie spice, stirring carefully to avoid overmixing. Allow the batter to rest for 15 minutes, which helps develop richer flavor and allows gluten to relax.
- Heat a non-stick skillet or griddle over medium temperature, ensuring even surface warmth.
- Ladle batter onto the hot cooking surface, forming circular pancakes. Cook until golden bubbles form on the top surface, indicating readiness to flip.
- Flip pancakes and cook the opposite side until achieving a warm, golden-brown color. Gently press the center to confirm doneness.
- For the syrup, warm a small saucepan and add pecans, toasting them until fragrant and slightly darkened.
- Pour maple syrup and sprinkle cinnamon into the toasted pecans, stirring to combine flavors.
- Simmer the syrup mixture briefly, allowing the pecans to infuse their nutty essence into the sweet liquid.
- Remove from heat and drizzle generously over warm pumpkin pancakes before serving.
Notes
- Resting the batter for 15 minutes helps develop a more tender, fluffy texture by allowing flour proteins to relax and absorb liquid.
- Toast pecans carefully to enhance their nutty flavor without burning, which can make them taste bitter.
- Use medium heat consistently when cooking pancakes to ensure even browning and prevent scorching.
- Check pancake doneness by gently pressing the center; a firm surface indicates they’re perfectly cooked.
- Warm cinnamon-pecan syrup adds depth and richness, transforming ordinary pancakes into a gourmet breakfast experience.
- Pumpkin pie spice brings warm, autumnal notes that complement the pancakes’ soft, delicate texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 610
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 70 mg