Homemade Pumpkin Pancakes with Butter Pecans and Maple Syrup
Mildly spiced, these tender, pumpkin pancakes deliver a satisfying fall flavor. I use Libby’s 100 Percent Pure Pumpkin, a thick puree made from Dickinson pumpkins in Illinois. From picking to packing the cans on pallets for shipping, the process takes only six hours. Excess water is removed from the mashed pumpkin, so it will be thick and velvety. If using freshly cooked pumpkin, you will need to do the same.
Cook and stir homemade pumpkin puree on the stovetop about 15 minutes to evaporate the water and concentrate the flavor and texture. Buttermilk and sour cream in these pancakes create a fine, tender crumb and a rich, delicious flavor. Whole-milk dairy products give the best results, but lower-fat versions can be substituted. Do not use nonfat sour cream, which contains stabilizers as thickening agents. Serve the pancakes with pats of soft butter and warmed maple syrup.
Cooked, sweetened fresh cranberries blended into the maple syrup is an appealing variation. If desired, top with toasted pecan or walnut pieces. Another tasty variation is to spread pumpkin butter, apple butter, or orange marmalade between each warm, stacked pancake.
Pumpkin Spice Pancakes
1½ cups all-purpose flour (Gold Medal)
3 tablespoons packed, light brown sugar (or granulated)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
⅛ teaspoon ground allspice or cloves
1 teaspoon fine sea salt
2 large eggs
½ cup sour cream or plain Greek yogurt
1 cup buttermilk
½ cup plain pumpkin puree (not pie filling)
2 tablespoons melted, unsalted butter or canola oil
1 teaspoon pure vanilla extract
With a large spoon, lightly stir flour in the container, then spoon into measuring cups until overfilled. Use the straight edge of a knife to level tops. Put measured flour into a large bowl with the sugar, baking powder, baking soda, spices, and salt. Use a balloon whisk to blend ingredients well for 30 seconds. Set aside.
In a medium bowl, whisk eggs together with sour cream, buttermilk, pumpkin, melted butter, and vanilla. With a spatula, scrape egg mixture into dry ingredients; fold together briefly just until blended. Do not overmix; batter should be slightly lumpy. Allow batter to rest a few minutes while preheating a large, nonstick griddle over medium heat — about 350 F. The batter will become slightly puffy; do not stir again.
Use a ¼-cup measure to scoop up and drop rounded portions of batter onto the lightly greased, hot griddle. If necessary, immediately use the back of a small spoon to spread slightly each pancake — after it is dropped — to 3½ to 4 inches in diameter. Cook 2½ minutes or until golden brown. Bubbles should barely form on top. Turn pancakes to the other side; cook 2 minutes more or until evenly browned. Don’t turn pancakes more than one time or press while on the griddle. When done, remove to a platter; cover to keep warm. Serve with butter and syrup. Makes 15 to 16 pancakes, or 4 servings.
Cook’s Note: Pancakes can be made ahead of time. Wrap tightly after cooling; refrigerate overnight or freeze. Reheat serving portions in the microwave or wrap in foil and heat in a hot oven.
