There’s nothing better than starting a fall morning with these fluffy pumpkin pancakes.
Butter Pecan Syrup
- 2 tablespoons unsalted butter
- ¾ cup chopped pecans
- ⅛ teaspoon kosher salt
- 1⅛ cups cane syrup
- ⅛ teaspoon ground cinnamon
- For syrup: In a medium saucepan, melt butter over medium heat. 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.
Serves: about 16
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- 2 cups whole milk
- 1 cup canned pumpkin
- ⅔ cup firmly packed light brown sugar
- ⅓ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 tablespoons vegetable oil, divided
- Butter, to serve
- Heat a cast-iron griddle or skillet over medium heat.
- For pancakes: In a large bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. In a medium bowl, whisk together milk, pumpkin, brown sugar, melted butter, vanilla, and eggs. Make a well in center of flour mixture; add milk mixture, whisking just until combined.
- Brush pan with 1 tablespoon oil. Spoon batter by 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.
Find more pumpkin filled recipes in our newest edition of Southern Cast Iron.