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Fluffy Pumpkin Pancakes with Butter Pecan Syrup Recipe

Name: Fluffy Pumpkin Pancakes with Butter Pecan Syrup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 2 cups (260 grams) all-purpose flour, we use Gold Medal; 3 tablespoons sugar; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon sea salt; 1 1/2 cups (350 ml) milk, whole or 2% reduced fat milk are best; 3 tablespoons butter, melted, plus more for skillet; 1 large egg; 1 teaspoon vanilla extract; 1 cup (210 grams) pure pumpkin puree; 1/4 cup (35 grams) pecans, chopped; 2 tablespoons butter; 1/2 cup (120 ml) pure maple syrup

Inspired Taste - Easy Recipes for Home Cooks

With a whole cup of pumpkin puree and lots of warm spices, these are perfect for cooler mornings. We love topping these with an easy butter pecan syrup. If you love syrup, you may want to make an extra batch. It goes quickly.

Ingredients

2 cups (260 grams) all-purpose flour, we use Gold Medal

3 tablespoons sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon sea salt

1 1/2 cups (350 ml) milk, whole or 2% reduced fat milk are best

3 tablespoons butter, melted, plus more for skillet

1 large egg

1 teaspoon vanilla extract

1 cup (210 grams) pure pumpkin puree

1/4 cup (35 grams) pecans, chopped

2 tablespoons butter

1/2 cup (120 ml) pure maple syrup

Method

Whisk flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves and the salt in a medium bowl, set aside. Warm milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, butter, egg and the vanilla together until blended.

Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until you no longer see large streaks of flour. Stir in pumpkin puree until only small clumps of flour remain. Do not over mix batter. Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out a little.

Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

Lightly brush skillet with melted butter. Spoon a 1/4-cup of the batter onto the skillet and gently spread into a 4-inch circle. When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over; about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle.

Lightly toast pecans in a small pan over medium heat until fragrant, about 5 minutes. Add butter and cook until melted and bubbling. Stir in syrup and cook until warmed.

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