Pumpkin Pancakes with Buttered Pecan Maple Syrup Recipe
These Pumpkin Pancakes with Buttered Pecan Maple Syrup are fluffy, flavorful, and the perfect fall treat. The buttery, nutty syrup adds a sweet touch to spiced pancakes.
Servings: 8 large pancakes
Calories: 290kcal
Ingredients
Pancakes
- 3/4 c pumpkin puree
- 1 1/4 c buttermilk*
- 2 Tbsp butter melted
- 1 egg
- 3 Tbsp brown sugar
- 3/4 tsp vanilla extract
- 1 1/4 c all-purpose or whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 teaspoon cinnamon
- 1 tsp pumpkin pie spice
Buttered Pecan Maple Syrup
- 1 c pure maple syrup
- 2 tablespoon (1/4 stick) butter
- 1 c chopped pecans
Instructions
- In a medium-sized mixing bowl, add the pumpkin puree, buttermilk, butter, egg, brown sugar, and vanilla extract. Whisk until combined.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Make a small "nest" or well in the center of the dry ingredients and pour the wet ingredients in. Using a large whisk or spatula, stir together until only very small lumps remain.
- Place a large skillet over medium-high heat and melt a small amount of butter in the pan. Pour ⅓ cup of batter into the pan (you can do 2 at a time in a large skillet) and allow the pancakes to cook for 2 minutes, then flip and continue cooking for an additional 2 minutes. Repeat with the remaining batter, buttering the pan between each batch.
To Make the Syrup
- In a small saucepan, dry toast the chopped pecans until fragrant, taking care not to burn them.
- Remove the pan from the heat, carefully add the butter, then the syrup.
- Return to the heat and cook on low for 2-3 minutes. Serve over hot pancakes.
Notes
*Try using 1 cup Greek yogurt (plain, vanilla, or pumpkin) with 1/4 cup whole milk for a healthier alternative.
Try adding 1/2 cup of chocolate chips or chopped nuts to the batter for even more flavorful pumpkin pancakes.
To STORE leftover Pumpkin Pancakes with Buttered Pecan Maple Syrup, cover them with plastic wrap and keep them in the fridge for up to 4-5 days, To FREEZE, let the pancakes cool completely first. Then, layer wax or parchment paper between each pancake to prevent sticking and place them in a Ziploc freezer bag or airtight container. They will stay good for up to 3 months.
When ready to REHEAT, set your oven to 375°F (190°C) and warm the pancakes on a baking sheet for 8-10 minutes until heated through.
Nutrition
Calories: 290kcal | Carbohydrates: 51g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 361mg | Potassium: 229mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3843IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 2mg
