Pumpkin Pecan Pancakes

This is our new Christmas Eve morning family tradition. My daughter whipped up a batch last week and they were fantastic! Even though it was 25 degrees outside this morning my wife made me go out and cook these for her. (Watch out guys!)  The sweet pumpkin with the crunch of the candied pecans is delightful.  Served with warm buttermilk syrup, these pancakes are sure to be a hit anytime of the year, indoors or out!  You will want to stock up on pumpkin after giving these a try.

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Pumpkin Pecan Pancakes

3 c milk
15 oz. can pumpkin
2 egg
1/4 c vegetable oil
1/3 c brown sugar
1/4 c white vinegar
4 c flour
4 tsp. baking powder
2 tsp. baking soda
1 tsp ground allspice
2 tsp ground cinnamon
1 tsp. ground ginger
1 tsp salt
Chocolate chips (optional)
Whipped cream (optional)

Candied Pecans
1 c pecans, chopped
2 T white sugar

Buttermilk Syrup
1 1/2 c sugar
3/4 c buttermilk
1/2 c butter
2 T corn syrup
1 tsp. baking soda
1 tsp vanilla

Place the chopped pecans in a cast iron skillet and sprinkle with sugar. Stir until sugar is melted and pecans are glazed. Remove from pan to a dish and allow to cool. These can be made ahead of time and kept in a plastic bag until ready to use.

Make the syrup by combining all ingredients except vanilla, bring to a boil and cook for seven minutes. Remove from heat and stir in vanilla.

For pancakes, beat together milk, pumpkin, egg, oil, vinegar and sugar until smooth. In a separate bowl combine flour and the rest of your dry ingredients and mix thoroughly. Add the dry mixture to the wet and stir to combine but do not over mix. Once mixed, do not stir the batter ever again.

Gently spoon pancakes onto a hot oiled cast iron griddle. Top with pecans or chocolate chips if desired. When bubbles on the surface pop and remain open they are ready to turn. They are cooked through when you gently press on the top and it springs back.

Source:  3GuysOutside

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Serve with buttermilk syrup and whipped cream and enjoy the best morning of your life.

Pecan Pumpkin Pancakes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
This is our new Christmas Eve morning family tradition. My daughter whipped up a batch last week and they were fantastic! Even though it was 25 degrees outside this morning my wife made me go out and cook these for her. (Watch out guys!) The sweet pumpkin with the crunch of the candied pecans is delightful. Served with warm buttermilk syrup, these pancakes are sure to be a hit anytime of the year, indoors or out! You will want to stock up on pumpkin after giving these a try.
Ingredients
  • 3 c milk
  • 15 oz. can pumpkin
  • 2 egg
  • ¼ c vegetable oil
  • ⅓ c brown sugar
  • ¼ c white vinegar
  • 4 c flour
  • 4 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp ground allspice
  • 2 tsp ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp salt
  • Chocolate chips (optional)
  • Whipped cream (Optional)
  • Candied Pecans
  • 1 c pecans, chopped
  • 2 T white sugar
  • Buttermilk Syrup
  • 1½ c sugar
  • ¾ c buttermilk
  • ½ c butter
  • 2 T corn syrup
  • 1 tsp. baking soda
  • 1 tsp vanilla
Instructions
  1. Place the chopped pecans in a cast iron skillet and sprinkle with sugar. Stir until sugar is melted and pecans are glazed. Remove from pan to a dish and allow to cool. These can be made ahead of time and kept in a plastic bag until ready to use.
  2. Make the syrup by combining all ingredients except vanilla, bring to a boil and cook for seven minutes. Remove from heat and stir in vanilla.
  3. For pancakes, beat together milk, pumpkin, egg, oil, vinegar and sugar until smooth. In a separate bowl combine flour and the rest of your dry ingredients and mix thoroughly. Add the dry mixture to the wet and stir to combine but do not over mix. Once mixed, do not stir the batter ever again.
  4. Gently spoon pancakes onto a hot oiled cast iron griddle. Top with pecans or chocolate chips if desired. When bubbles on the surface pop and remain open they are ready to turn. They are cooked through when you gently press on the top and it springs back.
  5. Serve with buttermilk syrup and whipped cream and enjoy the best morning of your life.

 

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