Pumpkin Pancakes with Pecan Maple Syrup
User Reviews
5
Pumpkin Pancakes with Pecan Maple Syrup
Description
This recipe creates fluffy pumpkin pancakes by mixing all-purpose and white whole wheat flour with baking agents and pumpkin pie spice. The batter is moistened with milk, eggs, oil, and pumpkin puree, prepared carefully to avoid over-mixing. Cooking the batter on a preheated skillet until bubbles form and edges dry avoids toughness, delivering pancakes with golden color and tender crumb.
The accompanying pecan maple syrup is made by boiling sugar, butter, and water, then thickening the syrup with a cornstarch slurry. Maple extract and toasted, chopped pecans finish the syrup, adding a nutty, sweet topping that pairs with the pumpkin in the pancakes.
Pancakes are best served warm with the syrup poured over, ideal for a seasonal breakfast or weekend brunch featuring autumn flavors.
A note on flour substitution mentions that all-purpose or whole wheat flours can be used alone instead of a blend, giving flexibility based on available ingredients.
Ingredients
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- pumpkin pie spice 2 teaspoons
- 1 1/2 cups milk
- 2 egg
- 3 tablespoons neutral cooking oil canola, coconut or butter melted and cooled, generic cooking oil
- 1 cup pumpkin puree
Pecan Maple Syrup
- 1 1/2 cups sugar granulated, coconut palm. For sugar free option, monk fruit, allulose, xylitol
- 1/2 cup water
- 1/4 cup butter
- 2 Tablespoons corn starch
- 1 teaspoon maple extract
- 1/2 cup pecans chopped and toasted
Instructions
Pumpkin Pancakes
- In a large bowl, whisk together flours, baking powder, baking soda, salt and pumpkin pie spice. In a separate bowl whisk milk, eggs, oil, and pumpkin puree together. Add the liquid to the flour mixture stirring until moistened. Don't beat or over mix, Drop about a 1/4 cup of batter onto oiled medium high heated skillet. Cook until light golden (about 1-2 minutes) or when small bubbles form and the edges are slightly dry. Flip the pancakes and continue to cook for another 1-2 minutes. Serve warm.
For Pecan Maple Syrup
- In a small saucepan, on high heat cook sugar and butter with water until sugar is dissolved and syrup boils. Reduce heat and simmer, While simmering, make a slurry in a small separate bowl with two tablespoons of the syrup and cornstarch. Add to the syrup and simmer until the mixture thickens. Remove from heat and add maple extract and toasted pecan.
Notes
- Either all-purpose flour or all white whole wheat flour can be used entirely in place of the combined flours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 383kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 46mg | 15% |
| Sodium | 331mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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