Pumpkin Praline Pancakes
Servings: 15 pancakes
Ingredients
Maple Pecan Praline Sauce
- 3 tbsp (42 g) butter
- 1 cup (250 ml) pure maple syrup
- ¾ cup (185 ml) heavy cream
- ¾ cup (75 g) pecans chopped
- 1 tsp (5 ml) vanilla extract
- ¼ tsp (1.5 g) salt
Pumpkin Pancakes
- 2 cups (240 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tbsp (18 g) baking powder
- 1 ½ tsp (4.5 g) ground cinnamon
- ½ tsp (1.5 g) ground ginger
- ½ tsp (1.5 g) ground nutmeg
- ½ tsp (3 g) salt
- 1 ½ cups (375 ml) buttermilk
- ¾ cup (180 g) pumpkin purée
- 2 large eggs
- 2 tbsp (28 g) butter melted
Instructions
Maple Pecan 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.
Pumpkin Pancakes
- 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.
- 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 pancakes with warm maple pecan praline sauce and enjoy!
