Description
Fluffy, warmly spiced pumpkin pancakes served with a rich maple pecan topping, perfect for a cozy breakfast or brunch.
Ingredients
- 310 g homemade pancake mix (2 ⅓ cups + 1 tbsp) OR 1.5 cups flour
- ¼ cup confectioner’s sugar
- ½ cup cornstarch (cornflour)
- 4 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp cloves
- 2 eggs
- 1 ¼ cups buttermilk or full cream milk (+ 1 ½ tsp vinegar)
- ½ cup pumpkin puree
- ¼ cup melted butter
- ½ tsp vanilla
- ½ cup maple syrup
- ½ cup brown sugar
- ½ cup unsalted butter
- ¼ tsp salt
- ½ cup chopped pecans
Instructions
- In a large bowl, combine all dry ingredients including flour or pancake mix, sugar, cornstarch, baking powder, salt, and spices. Whisk well and set aside.
- In another bowl, whisk the eggs gently, then add milk, pumpkin puree, melted butter, and vanilla. Mix until combined.
- Optional: Separate eggs. Mix yolks with wet ingredients and whisk egg whites separately to soft peaks.
- Pour wet ingredients into dry ingredients and mix gently until just combined; do not overmix.
- If using whipped egg whites, fold half into the batter gently, then fold in the remaining half, leaving slight streaks for fluffiness.
- Heat a non-stick pan or griddle over medium heat and lightly oil it.
- Pour about ½ cup batter per pancake onto the pan and gently spread if needed.
- Cook for 3–4 minutes until edges set and underside is golden, then flip and cook another 3–4 minutes.
- Transfer cooked pancakes to a wire rack and keep warm.
- For the topping, combine maple syrup, brown sugar, butter, and salt in a saucepan over medium heat. Stir until melted and smooth, then bring to a gentle boil.
- Reduce heat and simmer for a couple of minutes, then remove from heat and stir in chopped pecans.
- Serve pancakes warm with maple pecan topping.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Let the batter rest for a few minutes before cooking for better texture.
- You can substitute walnuts for pecans if preferred.
- The topping can be reheated if it thickens.
- Serve with extra butter or syrup as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
