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Fluffy pumpkin pancakes with a warm, buttery maple pecan sauce make mornings feel extra cozy. Great for those chilly weekends or whenever you want a sweet breakfast that feels like a treat.
I tried this after searching for a pumpkin breakfast and it quickly became my go-to for relaxed Sunday mornings.
Ingredients
- Unsalted butter: adds richness and keeps the texture soft. It’s used in both the batter and sauce.
- Maple syrup: gives the praline sauce its real-deal flavor. Pick a deep amber or grade B for a strong taste.
- Heavy cream: thickens the sauce and makes it super smooth. Cold straight from the fridge is best.
- Chopped pecans: tossed in the sauce for crunch and nuttiness. Fresh nuts without any off smells work great.
- Vanilla extract: brings depth to the sauce’s flavor. Try to use the pure kind for the best scent.
- All-purpose flour: the pancake base. Fresh, unbleached flour helps make them fluffier.
- Granulated sugar: sweetens the batter just enough without being too much.
- Baking powder: makes the pancakes light and airy. Freshness matters here for a good rise.
- Ground cinnamon, ginger, and nutmeg: mix for classic fall spices. Well-sealed containers keep their punch.
- Salt: balances everything in both the sauce and batter.
- Buttermilk: adds a tang and reacts with baking powder to puff up the pancakes. If you don’t have any, just mix milk with lemon juice and let it sit a bit.
- Pumpkin puree: the star ingredient. Use homemade or a good canned version both work.
- Large eggs: give structure and moisture to the batter.
- Melted butter: folded into the batter for tender results.
Steps
- Maple Pecan Praline Sauce
- Browning the Butter Gently
- Slowly melt butter over medium heat for 4 to 5 minutes. Keep swirling the pan to get a golden, nutty color without burning it. This step adds deep flavor to the sauce.
- Mix in Syrup and Cream
- Pour in the maple syrup and heavy cream carefully, then stir everything together.
- Simmer to Thicken
- Bring the mix to a boil, then lower the heat so it simmers gently. Cook for about 15 minutes, watching so it doesn’t bubble over. The sauce will get darker and thicker.
- Finish the Sauce
- Stir in the chopped pecans and simmer for another 5 minutes to soften them. Take off the heat, add vanilla and salt, then whisk. Let it cool down. It will thicken more as it cools and tastes best warm or at room temp. You can make this a day ahead and keep it in the fridge.
- Pumpkin Pancakes
- Blend Dry Ingredients
- In a big bowl, mix flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Whisk so the spices spread out evenly.
- Whisk Wet Ingredients
- In another bowl, combine buttermilk, pumpkin puree, eggs, and melted butter. Whisk until smooth and mixed well.
- Combine Wet and Dry
- Add the wet stuff to the dry and whisk gently just till you don’t see big flour chunks. A few lumps are okay—they keep the pancakes soft.
- Rest the Batter
- If you’ve got the time, let the batter sit for 15 minutes. This helps relax the gluten and makes the pancakes better.
- Cook and Serve
- Heat up a griddle or nonstick pan on medium. Lightly grease if needed. Scoop 1/4 to 1/3 cup portions of batter and cook until bubbles show on top and edges look set, about 2 to 3 minutes. Flip and cook 1 to 2 minutes more till golden. Serve warm with a generous drizzle of the praline sauce.
The best part has got to be the praline sauce—it turns pancakes into a fancy treat every time. It reminds me of chilly fall mornings spent with family, the house smelling like toasted butter and spices.
Storage
Keep the praline sauce in the fridge for up to a week inside a sealed container. Warm it gently before serving so it pours nicely. Leftover pancakes last about 2 days refrigerated. To reheat, use a griddle or toaster oven to keep them fluffy.
Swaps
You can swap pumpkin puree with sweet potato or butternut squash for similar taste and texture. If buttermilk isn’t on hand, mix 1 tablespoon lemon juice or vinegar with 1 ½ cups milk and let it sit 5 minutes to thicken up. Pecans in the sauce can be switched out for walnuts or almonds to mix up the crunch and flavor.
Serving Suggestions
Try topping the pancakes with whipped cream or a sprinkle of powdered sugar to make them extra special. Add sliced apples or pears on the side for a fresh touch that pairs well with the spices. Enjoy with hot coffee or a chai latte for a cozy breakfast.
These pumpkin pancakes make every morning feel special. I hope you enjoy the cozy flavors and that rich maple pecan sauce in every bite.
Frequently Asked Cooking Questions
- → How do I get pumpkin flapjacks fluffy?
Mix the dry stuff well then fold it into the wet ingredients softly. Let the batter chill for 15 minutes so the gluten can relax and your flapjacks stay tender.
- → Which spices make pumpkin flapjacks taste better?
Cinnamon, nutmeg, and ground ginger add cozy, warm flavors that go great with pumpkin's natural sweetness.
- → How do I make the maple pecan sauce?
First brown the butter till it smells nutty. Then stir in maple syrup and cream, simmer till thick, and finish with chopped pecans and a splash of vanilla for full flavor.
- → Can I prepare the praline sauce in advance?
Yes, keep it in the fridge and reheat gently when you’re ready. You can serve it warm or just at room temp.
- → Why are these flapjacks so moist?
It’s the pumpkin puree mixed with buttermilk that keeps them soft and moist inside.