Pumpkin Praline Flapjacks (Print-Friendly Version)
Soft pumpkin flapjacks drizzled with warm maple pecan sauce for a cozy start to your day.
# Ingredients List:
→ Sauce Praline
01 -
1.5 g kosher salt
02 -
42 g unsalted butter
03 -
5 ml vanilla extract
04 -
75 g chopped pecans
05 -
185 ml heavy cream
06 -
250 ml pure maple syrup
→ Pancakes
07 -
28 g melted unsalted butter
08 -
50 g granulated sugar
09 -
180 g pumpkin purée
10 -
3 g salt
11 -
1.5 g ground nutmeg
12 -
2 large eggs
13 -
240 g all-purpose flour
14 -
1.5 g ground ginger
15 -
18 g baking powder
16 -
4.5 g ground cinnamon
17 -
375 ml buttermilk
# Detailed Cooking Steps:
01 -
Put 42 g of unsalted butter in a pan over medium heat. Cook it for 4 or 5 minutes and swirl the pan so it browns nicely and smells nutty. When it’s golden, carefully pour in 250 ml maple syrup and 185 ml heavy cream.
02 -
Turn up the heat to bring the mix to a boil. Then lower it and let it simmer gently for 15 minutes. Watch it so it doesn’t bubble over.
03 -
Add 75 g chopped pecans and let the sauce simmer for 5 more minutes. Take the pan off the heat and stir in 5 ml vanilla and 1.5 g salt. Let it cool so it thickens a bit. It’s best warm or at room temp.
04 -
In a bowl, mix 240 g all-purpose flour, 50 g sugar, 18 g baking powder, 3 g salt, 4.5 g cinnamon, 1.5 g ginger, and 1.5 g nutmeg until well blended.
05 -
In another bowl, whisk 375 ml buttermilk, 180 g pumpkin purée, 2 eggs, and 28 g melted butter till smooth.
06 -
Pour the wet mix into the dry and stir gently. It’s okay if there are lumps. Let the batter sit for 15 minutes to soften the gluten so the pancakes stay tender.
# Helpful Hints:
01 -
You can make the praline sauce ahead and keep it in the fridge. Letting the batter rest helps make pancakes softer by relaxing the gluten.