These pumpkin pancakes are perfect for fall and perfect for your stomach.
Total Time
30min
4.5
2 Ratings
Author: In the Kitchen with Jonny
Servings:
4
Ingredients
•
2
cups
All-Purpose Flour
•
1/2
Tbsp
Pumpkin Pie Spice
•
1 1/3
cups
Brown Sugar
•
1/2
Tbsp
Baking Powder
•
1
tsp
Baking Soda
•
1/2
tsp
Salt
•
1 1/2
cups
Buttermilk
or Milk
•
2
Large Eggs
•
1
cup
Canned Pumpkin Purée
•
1
tsp
Vanilla Extract
•
1
cup
Butter
•
1
cup
Heavy Cream
•
1/2
cup
Roasted Pecans
, chopped
•
3
Tbsp
Butter
, melted
Cooking Instructions
1.
In a large mixing bowl whisk together
All-Purpose Flour (2 cups)
,
Pumpkin Pie Spice (1/2 Tbsp)
,
Baking Powder (1/2 Tbsp)
,
Baking Soda (1 tsp)
,
Salt (1/2 tsp)
and
Brown Sugar (1/3 cup)
2.
In a large jug or medium mixing bowl whisk together
Canned Pumpkin Purée (1 cup)
,
Buttermilk (1 1/2 cups)
,
Large Eggs (2)
, and
Vanilla Extract (1 tsp)
until well combined. Pour into dry ingredients and whisk just until combined - don't over-mix. Stir in melted
Butter (3 Tbsp)
. Let batter rest until you make the praline sauce or 5 minutes.
3.
Butter a skillet or griddle, pour batter about 1/3 cup at a time onto the pan. Spread pancakes outward just slightly with bottom of measuring cup. Cook until golden brown on bottom then flip and cook opposite side until golden.
4.
In a heavy bottomed sauce pan over medium heat, pour
Butter (1 cup)
,
Heavy Cream (1 cup)
, and
Brown Sugar (1 cup)
and bring to a boil. Reduce heat to low, stir in the
Roasted Pecans (1/2 cup)
and simmer until the sauce thickens, 5 minutes.
5.
Serve and enjoy!
Nutrition Per Serving
CALORIES
1426
FAT
95.8 g
PROTEIN
15.1 g
CARBS
133.2 g
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