I’m one of those people. You know the ones who get giddy and drive you crazy with Facebook, Instagram and Twitter posts, first in anticipation then reveling in happiness at the arrival of pumpkin this and pumpkin that. I’ve had my addiction long before a certain coffee chain began making Pumpkin Spiced Lattes and another ice cream establishment offered Pumpkin Pie Blizzards™. I discovered pumpkin pancakes at a pancake establishment and declared them delicious. Recently I’ve been making traditional buttermilk pancakes on weekday mornings for my granddaughter, Warrior Girl as part of my Nanny Granny duties. I’m not sure why I ever bought frozen pancakes because they are far too easy and take little time to prepare and cook.
Once I had the buttermilk cakes down it was time to make that which I love, Pumpkin Pancakes and since I made that decision I also decided they needed the perfect syrup to go with them, namely Butter Pecan Syrup. So, this weekend all of this went down to the sounds of “Mmmm!” “Yum!” and “Soooo good!”
Start the syrup first so the flavors have a chance to meld while you mix up the pancakes and cook them.
Perfect Pumpkin Pancakes
1¼ cup flour
3 Tablespoons sugar
1 tsp baking powder
¼ tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp all spice
(or 1 tsp of pumpkin pie spice in place of the cinnamon and all spice)
1 egg beaten
1-½ to 2 cups buttermilk
2 Tbsp oil
1 tsp. vanilla
1/2 cup canned pumpkin puree
Preheat griddle to 300°
In medium-sized bowl, whisk together dry ingredients.
In second bowl, lightly beat the egg. Whisk in remaining wet ingredients.
Pour wet ingredients over dry ingredients and stir until well combined. It’s OK if the batter is a little lumpy, but it’s also OK if its completely mixed. I’ve had equal success both ways.
If you don’t have a griddle, heat pan over medium heat. When a few drops of water sprinkled on surface skitter around and just sizzle (not spit and sputter-too hot) then pan is hot enough. Lightly oil surface with a your oil of choice using a folded paper towel. Pour 1/3 cup of batter and lightly spread into circles onto heated griddle/pan. Be sure pancakes aren’t too close. Cook until edges look dry or peek and see of they are nicely browned. Flip the pancakes and cook until golden brown on both sides.
Serve hot with butter and warm butter pecan syrup. A blob of whipped cream would be appropriate as well.
Butter Pecan Syrup
1 cup brown sugar
1/2 cup water
3 Tbsp butter
Generous splash of REAL maple syrup (2-3 tablespoons)
1/4 tsp salt
1/4 cup chopped pecans divided
Place first five ingredients and 1/2 of the pecans into a medium size sauce pan. Heat over medium high heat, stirring frequently. When the syrup comes to a boil set timer for 4 minutes and continue boiling. Remove from heat and add remaining pecans.
Serve warm over pancakes.