Keeping it short and simple tonight. These pancakes will be on repeat for me ALL season long because they are THAT good. The fall flavors are absolutely on point & the pecan praline sauce is almost to die for… it’s like an amazing caramel with a nutty twist. I added a dollop of freshly whipped cream on top of course. Feel free to leave it out or squeeze on a good amount of redi whip, I won’t judge you 😉 Hope you make these this weekend or some time soon!
XOXO Stephanie
PUMPKIN PANCAKES WITH PECAN PRALINE SYRUP
INGREDIENTS
for the pancakes
- 1 cup canned pumpkin
- 1 egg
- 3 tbsp. unsalted butter (melted)
- 2 tbsp. apple cider vinegar
- 1 1/2 cups whole milk
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/2 tsp. ground ginger
- 1/2 tsp. kosher salt
- 3 tbsp. dark brown sugar
- 2 cups AP flour
for the syrup
- 2 tbsp. unsalted butter
- 1/2 cup dark brown sugar
- 1/4 tsp. salt
- 1/3 cup heavy cream
- 1/3 cup roasted pecans (roughly chopped)
DIRECTIONS
for the pancakes
- In a medium bowl, whisk pumpkin, egg, butter, vinegar & milk together.
- Add the rest of the ingredients & whisk till no lumps are left.
- Heat a pan or griddle on medium/low heat.
- Drizzle a tiny bit of oil onto the pan & scoop 1/4 cup of pancake batter onto the pan.
- Cook till bubbles begin to form & the bottom is golden brown (~3 mins).
- Flip the pancake & cook for another minute till it’s golden brown.
- Repeat till all the batter is gone.
for the syrup
- In a medium saucepan, heat the butter, sugar & salt on medium heat till the sugar has melted (~3 mins).
- Pour in the heavy cream & whisk to combine. Continue to cook for 2 mins to thicken the syrup.
- Fold in the pecans & keep the syrup heated on low so it doesn’t harden.
- Pour syrup over pumpkin pancakes & serve immediately.
