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Pumpkin Pancakes with Pecan Praline Sauce
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14 INGREDIENTS • 5 STEPS • 30MINS

Pumpkin Pancakes with Pecan Praline Sauce

Recipe
4.5
2 ratings
These pumpkin pancakes are perfect for fall and perfect for your stomach.
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author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
These pumpkin pancakes are perfect for fall and perfect for your stomach.
30MINS
Total Time
$2.95
Cost Per Serving
Ingredients
Servings
4
us / metric
Pumpkin Pie Spice
2 tsp
Pumpkin Pie Spice
Brown Sugar
1 1/3 cups
Brown Sugar
Baking Powder
2 tsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Salt
as needed
Buttermilk
1 1/2 cups
Buttermilk
or Milk
Butter
1 cup
Heavy Cream
1 cup
Heavy Cream
Roasted Pecans
1/2 cup
Roasted Pecans, chopped
Butter
3 Tbsp
Butter, melted
Nutrition Per Serving
VIEW ALL
Calories
1426
Fat
95.8 g
Protein
15.1 g
Carbs
133.2 g
Love This Recipe?
Add to plan
logo
Pumpkin Pancakes with Pecan Praline Sauce
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author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
Cooking InstructionsHide images
step 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 (as needed) and Brown Sugar (1/3 cup)
step 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 (as needed) and Brown Sugar (1/3 cup)
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 5
Serve and enjoy!
step 5 Serve and enjoy!
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Tags
Breakfast
American
Brunch
Comfort Food
Shellfish-Free
Fall
Vegetarian
Pumpkin
Halloween
Thanksgiving
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