These Homemade Pumpkin Pancakes Make Mornings Better

The easy harvest breakfast takes a decadent turn when topped with pecan praline syrup.

The easy harvest breakfast from a mainstay Hudson Valley café takes a decadent turn when topped with pecan praline syrup.

Photo by Joesph Briggs

 

Pancakes:

1 1⁄2 cups all-purpose flour (or substitute GF flour)
2 tsp baking powder
1 tsp salt
1 Tbsp white sugar
1 tsp pumpkin spice (or more to your liking)
1 1⁄4 cups milk (sub almond, coconut, or oat milk)
3⁄4 cup organic pumpkin purée
1 egg (sub 1⁄4 cup mashed banana or applesauce)
3 Tbsp butter, melted (sub Earth Balance butter)

Syrup:

1⁄2 cup brown sugar
1⁄2 tsp salt
1⁄2 cup buttermilk (sub full-fat coconut milk)
1⁄2 cup chopped pecans

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Method:

Pancakes: Place all dry ingredients in a bowl. Mix well with fork before adding wet ingredients (pumpkin, milk, egg, and butter). Mix with a whisk until batter forms.

Place batter in desired size on a hot griddle prepared with butter, nonstick spray, or oil, or in a frying pan.

The pancake is ready to be flipped when bubbles begin to form, about 3–5 minutes each side.

Syrup: Add all ingredients into a small pan on medium temp; simmer for about 3 minutes. Whisking here is an important step.

Once off the heat, gently fold in the pecans. The pecan praline syrup is now ready to serve over your pumpkin pancakes. Enjoy!

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Recipe courtesy of Main Street Goodness


Related: Make These Coconut Macaroons for Your Next Dinner Party

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