Pumpkin praline pancakes are the ultimate fall breakfast inspired by the rich, comforting flavours so vividly described in Washington Irving’s Sleepy Hollow!
A Sleepy Hollow Feast
As the last days of summer fade and fall begins, it’s the perfect time of year for a journey to Sleepy Hollow for a fall feast. Washington Irving’s short story, The Legend of Sleepy Hollow, is a true celebration of autumnal food and feasting. The central character, Ichabod Crane, a bumbling schoolteacher in Sleepy Hollow, is simultaneously terrified by tales of the headless horseman and easily distracted by the rich bounty of autumn’s harvest and its promise of a delicious meal. As a result, the descriptions of abundant golden crops and lavish autumnal meals are endlessly woven throughout this mysterious American gothic tale.
Pumpkins and pancakes
As Ichabod Crane makes his way across the countryside of Sleepy Hollow, he imagines delectable meals at every turn. The very sight of golden pumpkins and buckwheat fields leads him to envision luxurious pies and dainty slapjacks. Topped with a sweet maple pecan praline sauce, these delicately spiced pumpkin pancakes with a praline topping are the perfect breakfast for a cool, fall morning.
Ingredients
Pumpkin: Canned pumpkin purée is an easy and convenient way to make these pumpkin pancakes. Alternatively, you can roast and purée fresh pumpkin if you prefer.
Buttermilk: Using buttermilk in the batter imparts a slight tangy flavour, helps with leavening, and keeps the texture of the pancakes soft and moist. It is the acid in buttermilk that does all these things so, if you don’t have buttermilk, you can use a substitute. Add 2 tsp lemon juice to an equal amount of milk and let sit for a couple of minutes. Then proceed with the recipe.
Pecans: I like using pecans in this praline sauce, however, walnuts would make a great alternative if you prefer.
Maple syrup: Pure maple syrup comes in different grades and is typically classified as amber, dark, or very dark. Amber is lighter in colour and taste while dark maple syrup has a deeper, more full-bodied flavour. I recommend using either amber or dark maple syrup for this recipe.
How to Make Pumpkin Praline Pancakes
Make the praline sauce
In a saucepan, melt the butter over medium heat. Cook for 4 to 5 minutes until the butter begins to turn a nutty brown colour. Swirl the pan while the butter is cooking to make sure it browns evenly. When the butter is browned, carefully add the maple syrup and heavy cream. Bring the maple mixture up to a boil then reduce the heat and allow to cook at a low simmer for about 15 minutes. Keep an eye on the sauce while it cooks as it can boil over if it gets too hot.
After 15 minutes, the sauce will be darker in colour and slightly thicker. Add the chopped pecans and simmer for another 5 minutes. Remove from the heat and whisk in the vanilla and kosher salt. Let cool. The sauce will thicken even more as it cools and is best served warm or at room temperature. The praline sauce can be made ahead of time and stored in the fridge.
Make the pancake batter
In a mixing bowl, combine the all-purpose flour, sugar, baking powder, salt, and spices and whisk together. In a separate bowl, combine the buttermilk, pumpkin purée, eggs, and melted butter and whisk together. Add the buttermilk mixture to the dry ingredients. Whisk the batter just until combined – a few lumps are ok. Let the batter sit for 15 minutes if possible.
Fry the pancakes
Heat a skillet over medium low heat. Add a small pat of butter to melt. Drop the pancake batter by ¼ cup scoops into the skillet. Let cook over low heat until bubbles form on the top and the bottom is golden – about 3 to 4 minutes. Flip the pancakes and cook for another 2 to 3 minutes. When cooked, remove the pancakes to a plate and tent with foil until finished. Repeat with the remaining batter.
Serve the Pumpkin Praline Pancakes
Serve the pumpkin pancakes with warm maple pecan praline sauce and enjoy!
