Pumpkin Pancakes With Sticky Maple Pecans Recipes

PUMPKIN PANCAKES

Steps:

• Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
• In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
• Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready.
• Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

EASY PUMPKIN PANCAKES

Steps:

• Place all the dry ingredients in a large bowl. Add the spice mix to the dry ingredients and whisk to mix well. Set aside.
• Add the eggs into a bowl or large jug, and whisk gently.
• Add the rest of the wet ingredients to the eggs, and whisk to combine. Set aside until needed.
• OPTIONAL - IF you prefer to separate the eggs, carefully separate the egg yolks from the egg whites, and place the egg whites in a CLEAN, DRY, bowl. Place the egg yolks in a different bowl or jug.
• Add the rest of the wet ingredients WITH THE EGG YOLKS and whisk to combine.
• Then, with a CLEAN, DRY WHISK, whisk the egg whites until you get soft peaks.
• Add the wet ingredients into the dry ingredients and mix to combine. Mix just enough to moisten the flour to make the batter. Some lumps are OK.
• Make sure not to over-mix or over-work the batter, to prevent gluten from forming and making the pancakes rubbery.
• If you separated the egg whites earlier, and have whisked them to soft peaks - add half of the egg whites to the batter and fold it in gently. Then add the other half and fold it in gently again. Make sure there are white streaks (from the egg whites) visible in the batter - to ensure really fluffy pancakes.
• Heat a cast iron pan, or a non-stick pan or a griddle, over medium - medium high heat. When the pan is hot, drizzle some oil on the surface and spoon about ½ cup of the pumpkin pancake batter onto the pan. If the pancake batter is really thick, use the back of a spoon to gently push down/spread the pancake into about 6 inches in diameter.
• Cook the pancake for 3 - 4 minutes on one side, until the edges are cooked and set, and the bottom is a golden brown. Carefully flip the pancake over and cook for a further 3 - 4 minutes on the other side.
• Place the cooked pancakes on a wire rack.
• Serve pancakes warm, with butter and maple syrup, OR with the maple pecan topping (recipe below).
• Place the maple syrup, brown sugar, butter and salt in a saucepan, over medium heat.
• Stir frequently to dissolve the brown sugar and melt the butter, and bring the mixture to a boil. Reduce the heat and let it simmer for a couple of minutes to make sure the syrup is smooth with no sugar granules.
• Next, remove the mixture from the heat and stir in the pecans. Serve warm with pumpkin pancakes. This can be warmed up in the microwave if it thickens too much.

PUMPKIN PANCAKES WITH STICKY MAPLE PECANS

Steps:

• Place pecans in a large dry skillet over medium heat. Stir until warm and fragrant. Spoon syrup on top, and stir until coated. Transfer to a plate.
• In a large bowl, combine sugar, baking powder, salt, baking soda and flour. Stir to blend.
• In another large bowl, whisk together eggs and buttermilk. Add pumpkin purée. Add flour mixture, and whisk until smooth.
• Heat a heavy skillet or griddle, and coat surface with oil. Pour in scant 1/4-cup measures of batter to make 3-inch diameter disks.
• When pancakes are lightly browned (after about 2 minutes), flip them over, and cook 1 1/2 to 2 minutes. Transfer pancakes to a platter and cover with foil.
• Place pancakes on warm plates, garnish with pecans, and drizzle with maple syrup.

FLUFFY PUMPKIN PANCAKES

Steps:

• In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
• In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. (A few small lumps are O.K.)
• Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the 1/4 cup, making sure to leave plenty of room in between for the batter to expand.
• Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.