Pumpkin Pancakes with Cinnamon Pecan Syrup
fluffy pumpkin pancakes full of holiday spice and topped with cinnamon pecan syrup
yield: 16 pancakes
Ingredients
Pumpkin Pancakes
- 2 ½ cups all-purpose flour
- ¼ cup sugar
- 2 tbsp + 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- 3 eggs
- 1 cup pure pumpkin puree
- 2 ½ cups whole milk
- 2 tsp pure vanilla extract
- 5 tbsp unsalted butter, melted (plus more for cooking)
- salted butter, for serving
Cinnamon Pecan Syrup
- 1 cup maple syrup
- ½ cup water
- 2 cinnamon sticks
- ¼ tsp kosher salt
- ½ cup chopped toasted pecans
Instructions
1. Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a mixing bowl. Set aside.
2. In another mixing bowl, beat the eggs. Whisk in the pumpkin puree until smooth. Whisk in the milk and vanilla extract.
3. Slowly incorporate the wet ingredients into the dry ingredients.
4. Lastly, stir in the melted butter.
5. Heat a griddle over medium heat. Add a couple of tablespoons of butter, enough to fully coat the griddle. When the butter is hot, work in batches to ladle the pancakes onto the griddle in approximately 5” circles.
6. Cook the pancakes until bubbles start to form, lowering the heat if the bottoms are getting too dark. Flip each pancake and finish cooking on the other side, just a couple more minutes. Keep warm until serving.
7. Add more butter in between each batch and continue cooking the pancakes.
8. Serve with salted butter and the cinnamon pecan syrup.
Cinnamon Pecan Syrup
1. Combine the maple syrup, water, cinnamon sticks, and salt in a small saucepan. Bring the mixture to a boil.
2. Reduce the heat to low and simmer the syrup for about 5 minutes.
3. Stir in the pecans and cook for another minute or two. Serve warm.
Notes
This recipe makes a lot of pancakes for serving a crowd or for freezing for leftovers. You can always cut this in half to make about 8 pancakes.