Description
Indulge in the warm flavors of fall with these fluffy Pumpkin Pancakes topped with a decadent Buttered Pecan Maple Syrup. Perfect for a cozy weekend breakfast or brunch!
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup milk
- 1/2 cup pumpkin puree
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For Cooking:
- 2 tablespoons vegetable oil
- 1 cup chopped pecans
- 1/4 cup unsalted butter
- 1 cup pure maple syrup
Instructions
- Dry Ingredients: In a large bowl, whisk together the dry ingredients.
- Wet Ingredients: In another bowl, whisk together the wet ingredients until smooth. Combine wet and dry ingredients.
- Cook Pancakes: Heat skillet, pour batter, cook until bubbles form, flip and cook until golden brown.
- Make Syrup: Melt butter, add pecans, toast, stir in maple syrup.
- Serve: Stack pancakes, drizzle with buttered pecan maple syrup.
Notes
- You can substitute walnuts for pecans.
- For extra indulgence, add whipped cream or powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes with syrup
- Calories: 520
- Sugar: 24g
- Sodium: 380mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 105mg
