Breakfast / Brunch
Pumpkin Pancakes with Butter Pecan Syrup
Sweet seasonal indulgence or nutritious twist on a classic? These fluffy Pumpkin Pancakes with Butter Pecan Syrup are both at the same time!
Ingredients
FOR THE SYRUP:
FOR THE PANCAKES:
Instructions
For Syrup: Melt butter over medium heat in a medium saucepan. Add pecans and salt; cook, stirring frequently, until pecans are toasted, about 8 minutes. Add cane syrup and cinnamon; cook until heated through. Cover and set aside.
Heat a cast-iron griddle or skillet over medium heat.
For Pancakes: Whisk together flour, baking powder, Pumpkin Pie Spice, and salt in a large bowl.
Whisk together milk, pumpkin, brown sugar, melted butter, vanilla, and eggs in a medium bowl. Make a well in center of flour mixture; add milk mixture, whisking just until combined.
Brush pan with 1 tablespoon oil. Spoon batter by ⅓ cupfuls, spreading slightly. Cook until edges are dry and bubbles form in center of pancakes, about 3 minutes; turn, and cook until browned, 2 to 3 minutes more. Use remaining 2 tablespoons oil as needed. Serve with butter and syrup.