I wait all year for fall to come so that my husband will make these amazingly fluffy pumpkin pancakes with maple cream cheese syrup and toasted pecans. Every single thing that I love about the season can be summed up in one delicious bite of these breakfast showstoppers.
This recipe is the perfect go to on one of those lazy fall mornings when there’s a drizzle or fog outside and your plans amount to nothing more than lingering in your pajamas all day. Curl up with a cup of chai and a good book and savor each bite. I promise that it’ll be the best thing you do all day.
Pumpkin pancakes in and of themselves aren’t all that unique. What I’m here to tell you, though, is that my husband has perfected the pumpkin pancake with this recipe. What’s so special about them, you ask? Well, for starters they cook up as fluffy as a cloud.
And then there’s the fact that they’re made using whole wheat pastry flour, which means that you have an excuse to eat an extra one. Or six.
But the icing on the cake here is this maple cream cheese syrup. It adds just the right amount of sweetness and then the toasted pecans add the most divine nutty texture. Consumed all in a single bite, it’s like pancake perfection on one plate.
Fluffy pumpkin pancakes with maple cream cheese syrup & toasted pecans
For the maple cream cheese syrup
- 4 oz. softened cream cheese
- 4 tablespoons softened butter
- 1 cup grade A maple syrup
- 1 teaspoon cinnamon
For the pecan topping
- 1/2 cup pecans, roughly chopped
For the pancakes
- 2 eggs
- 3 teaspoons vanilla
- 2 1/2 cups whole milk
- 1/2 teaspoon pumpkin pie spice
- 1 15 oz. can pumpkin
- 5 tablespoons sugar
- 3 cups whole wheat pastry flour
- 1 teaspoon salt
- 2 tablespoons baking powder
To make the syrup
- In the bowl of a stand mixer, beat butter and cream cheese until combined and fluffy. Add cinnamon and then turn the mixer on low speed. While the mixer is running, slowly drizzle in maple syrup until thoroughly combined. Transfer to a microwave-safe bowl and heat for 20-30 seconds until warm.
To make the pecan topping
- Toast chopped pecans in a saute pan over low-medium heat until they're lightly browned and have a nutty aroma.
To make the pancakes
- In the bowl of a stand mixer fitted with the paddle attachment, mix eggs, vanilla, milk, pumpkin pie spice, pumpkin and sugar. Mix to combine thoroughly.
- In a separate bowl, whisk together dry ingredients.
- Slowly add dry ingredients to pumpkin mixture and mix until just combined (don't over mix or your pancakes will be gummy, not fluffy!).
- Ladle pancake batter onto hot griddle. When the bubbles on the top pop, flip the pancake and cook until done.
- To serve, stack fluffy pumpkin pancakes and drizzle with maple cream cheese syrup. Sprinkle toasted pecans on top. Enjoy!
|Amount Per Serving||As Served|
|Calories 4119kcal Calories from fat 1446|
|% Daily Value|
|Total Fat 161g||248%|
|Saturated Fat 71g||355%|
|Dietary Fiber 66g||264%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Adapted from: Pioneer Woman
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