Description
Delicious pumpkin pancakes served with a rich cinnamon pecan syrup that adds a delightful sweetness and crunch.
Ingredients
Scale
- 1 3/4 cup all purpose flour
- 2 tsp pumpkin pie spice
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup brown sugar
- 1/4 cup canola oil
- 2 eggs
- 1 1/4 cup low fat buttermilk
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie extract
- 1/2 cup chopped pecans
- 1 cup maple syrup
- 1 tsp cinnamon
Instructions
- Whisk together wet pancake ingredients and sugar until well combined and smooth.
- Whisk in baking powder and baking soda until evenly incorporated.
- Whisk in flour and pumpkin pie spice. Let the batter stand for about 15 minutes. (This is a good time to preheat your cooking pan over medium heat.)
- Cook the pancakes, in the preheated pan, for a couple of minutes on each side. Check the pancakes by pressing lightly in the center, if it’s firm the pancakes are done.
- Preheat a small sauce pot over medium heat.
- Add pecans and toast them for just a couple of minutes, stirring often.
- Add maple syrup and cinnamon.
- Bring to simmer and simmer for about a minute.
- Take off heat and use on your pancakes.
Notes
- You can substitute the canola oil with melted butter for a richer flavor.
- Ensure the cooking pan is not too hot to prevent burning the pancakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 pancake with syrup
- Calories: 250
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg