In full swing of making all of my fall favorites. These pumpkin pancakes are super easy to make and delicious.
Let's get started.
2 Large Eggs
1 1/2 Cup Buttermilk
1 Cup Pumpkin Puree
1/4 Cup Granulated Sugar
3 Tbsp. Butter, melted + more for pan
1 Tsp. Vanilla Extract
2/12 Cups All Purpose Flour
2 1/2 Tsp. Cinnamon
2 Tsp. Baking Powder
3/4 Tsp. Baking Soda
1 Tsp. Kosher Salt
Pecans for Topping
Cinnamon Butter
1/2 Cup Butter, Softened
1/4 Cup Powdered Sugar
1 Tbsp. Honey
1/2 Tsp. Vanilla Extract
1 1/2 Tsp. Ground Cinnamon
Pinch of Salt
Separate yolks from eggs over a small bowl to catch egg
whites. Place yolks in a large bowl. Add buttermilk, pumpkin purée, sugar,
butter, and vanilla to the egg yolks and mix with a rubber spatula to
combine.
Whisk flour, cinnamon, baking powder, baking soda, and salt in a
medium bowl to combine, then gently add to buttermilk mixture and mix until dry
ingredients are mostly hydrated.
Briefly beat egg whites lightly with a fork,
then add to batter and mix until completely incorporated. Let batter sit 10
minutes.
Meanwhile make the cinnamon butter, add all of the ingredients into a medium bowl and mix until well combined. Set aside until ready to use.
Heat a large nonstick or cast-iron skillet over medium-low
and toast pecans, tossing occasionally, until fragrant, about 5 minutes.
Transfer to a plate and let cool; coarsely chop.
Add a little bit of butter into the same skillet and increase the heat to
medium. Stir batter, and, using a ⅓-cup measuring cup, scoop the batter into the skillet. Repeat a few more times to fill pan but leave enough
room around pancakes to keep them from touching. Cook pancakes until bottoms
are golden brown, edges begin to dry out, and bubbles form on surface, about 2-4 minutes. Flip and cook on other side until golden brown and pancakes are cooked
through, about 3 minutes. Transfer to a platter and repeat process with
remaining batter, adding more butter between batches if needed,
until all pancakes have been cooked.
Serve the pancakes and top with cinnamon butter, pecans, and a drizzle of maple syrup.
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