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
•
2
tsp
Pumpkin Pie Spice
•
1 1/3
cups
Brown Sugar
•
2
tsp
Baking Powder
•
1
tsp
Baking Soda
•
1/2
tsp
Salt
•
1 1/2
cups
Buttermilk
or Milk
•
2
Farmhouse Eggs® Large Brown 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 (2 tsp), Baking Powder (2 tsp), 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), Farmhouse Eggs® Large Brown 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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