Okay you guys. I have been dreaming of this combination all summer and began stalking the grocery store for pumpkin puree weeks ago. But, you know, I live in Alaska and things are not readily stocked when I need them. So I waited. And waited. It’s the pits. Anyway they finally got wise and realized it is already fall here, meaning pumpkin pumpkin everything. Last Sunday my dream turned into real life when we finally sat down to enjoy pumpkin pancakes dripping with cream cheese syrup. These pumpkin pancakes are perfectly delicious independently but are taken to an entirely new level of satisfaction with candied pecans and cream cheese syrup. I feel like you could serve them as dessert or as the ultimate indulgent brunch item. Either way, I’ll take seconds, please and thank you.

pumpkin pancakes with cream cheese syrup

 

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Author: Lesleigh

Recipe type: Breakfast/Brunch

Ingredients

• Three tablespoons butter
• ¼ cup brown sugar
• 1½ cups pecans
• 1¼ cup all-purpose flour
• ⅓ cup cake flour
• One teaspoon baking soda
• One teaspoon baking powder
• ¼ teaspoon sea salt
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ cup granulated sugar
• One cup pumpkin puree
• 1¼ cup buttermilk
• Three eggs
• Four tablespoons unsalted butter, melted
• One teaspoon vanilla extract
• Four ounces cream cheese, softened
• ¾ cup maple syrup
• Additional butter for the griddle

Instructions

1. First, make the candied pecans. Heat oven to 350 degrees. Melt the butter and stir in the brown sugar. Once combined add in the pecans. Spread out on a baking sheet and bake for 10 minutes. The pecans should be lightly browned and fragrant.
2. For the pancake batter, combine dry ingredients (flours, baking soda, baking powder, salt, spices, and sugar) in a small bowl and stir with a fork until combined.
3. Lightly beat the eggs. Whisk in the pumpkin and buttermilk until smooth. Stir in the four tablespoons of melted butter and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and whisk until smooth. The batter is a little thicker than typical pancake batter, so don't be alarmed!
5. Heat oven to 200 degrees. Heat a griddle or skillet to medium-high and melt butter. Once it sizzles add ¼ cup batter for each pancake. Make sure once the batter spreads there is still about ½" space in between each pancake.
6. Once small bubbles come up through the pancake it is ready to flip.
7. Keep prepared pancakes on a plate in the oven to keep warm (if you can only cook a few at a time).
8. Meanwhile, prepare the syrup. Make sure the cream cheese is room temperature so it will blend nicely in the syrup. Combine the two ingredients in a bowl and whisk by hand vigorously until well combined and free of lumps.
9. Now, it's time to assemble the pancakes! I bet you know how ... giant stack of pancakes, sprinkle with pecans, and drizzle with syrup. Enjoy! You may need some milk to go with these.

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