Pumpkin Spice Pancakes
User Reviews
5
Pumpkin Spice Pancakes
Description
These Pumpkin Spice Pancakes are prepared by mixing dry pancake mix with brown sugar, pumpkin pie spice, water, and pumpkin puree to create a subtly spiced batter. The pancakes are cooked on a griddle until golden brown, yielding fluffy, moist cakes with a mild pumpkin flavor highlighted by cinnamon and spice.
The recipe features a homemade caramel maple syrup combining brown sugar, heavy cream, light corn syrup, maple flavoring, and cinnamon cooked until dissolved, producing a rich, sweet sauce to drizzle over the pancakes. Additionally, candied pecans prepared by caramelizing chopped pecans with brown sugar and cinnamon provide a crunchy texture and nutty sweetness as a topping.
Serving the pancakes warm with syrup and pecans offers a pleasing combination of soft pancakes and crunchy sweetness. The recipe suggests using an ice cream scoop for portioning batter evenly and keeping cooked pancakes warm in a low oven until serving.
Ingredients
For the Pancakes:
- 2 cups pancake mix dry
- 2 Tablespoon brown sugar
- 1 teaspoon pumpkin pie spice
- 1 ½ cups water
- ½ cup pumpkin puree
Caramel Maple Syrup
- 1 cup brown sugar
- 1 cup heavy whipping cream
- 1 cup light corn syrup
- ½ teaspoon mapleine imitation maple flavoring, Crescent brand
- dash of ground cinnamon
Candied Pecans
- ½ cup pecans chopped
- 3 Tablespoon brown sugar
- dash of ground cinnamon
Instructions
- In a large bowl, combine pancake mix, brown sugar, and pumpkin pie spice. Whisk in water and pumpkin puree.
- Heat a griddle or pan over medium heat. Coat with butter or nonstick cooking spray.
- Pour about 1/2 cup batter for each pancake onto the warm griddle. Cook until bubbles appear on the top, then use a spatula to flip it onto the other side. Cook until golden brown on each side.
- To serve, place pancakes on individual plates and top with syrup and candied pecans.
Caramel Maple Syrup
- In a medium saucepan, combine all ingredients for the syrup. Cook over medium heat for 6-8 minutes, until the sugar completely dissolves.
Candied Pecans
- In a small frying pan, cook the chopped pecans, brown sugar, and cinnamon over medium heat, stirring frequently, until sugar melts and coats the pecans, about 2-3 minutes.
- Immediately remove from heat and spread into a flat layer on a plate or baking sheet. Once completely cooled, you can break apart the candied pieces.
- When serving, place pancakes on individual plates and top with syrup and candied pecans.
Notes
- Use an ice cream scoop to portion batter for uniformly sized pancakes.
- Keep cooked pancakes warm by placing them on a baking sheet covered with foil in a 200°F oven until ready to serve.
- Beat syrup ingredients just until sugar dissolves; avoid overcooking to maintain syrup consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 99g | 33% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 45mg | 15% |
| Sodium | 278mg | 12% |
| Potassium | 321mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 81g | 162% |
| Vitamin A | 3327IU | 67% |
| Vitamin C | 2mg | 2% |
| Calcium | 205mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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