Ingredients
- ¾ c. pumpkin puree
- 1¼ c. buttermilk*
- 2 tbsp. butter, melted
- 1 egg
- 3 tbsp. brown sugar
- ¾ tsp. vanilla extract
- 1¼ c. all-purpose or whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 1½ tsp. cinnamon
- 1 tsp. pumpkin pie spice
- Buttered Pecan Maple Syrup:
- 1 c. pure maple syrup
- 2 tbsp. (1/4 stick) butter
- 1 c. chopped pecans
Directions
- In a medium size mixing bowl, add the pumpkin puree, buttermilk, butter, egg, brown sugar and vanilla extract, whisk until combined.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Make a small “nest” or well in the center of the dry ingredients and pour the wet ingredients in. Using a large whisk or spatula, stir together until only very small lumps remain.
- Place a large skillet over medium-high heat and melt a small amount of butter in the pan. Pour ⅓ c. of batter into the pan (I can do 2 at a time in my large skillet) and allow the pancake(s) to cook for 2 minutes, then flip and continue cooking for an additional 2 minutes. Repeat with the remaining batter, buttering the pan between each batch.
- To make the syrup, in a small saucepan, dry toast the chopped pecans until fragrant, taking care not to burn. Remove the pan from the heat, carefully add the butter, then the syrup. Return to the heat and cook on low for 2-3 minutes, serve over hot pancakes.