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These pumpkin praline pancakes bring a cozy autumn morning to your kitchen with fluffy stacks topped by a rich, buttery maple pecan sauce. Perfect for festive weekends or any day you crave a sweet, warming breakfast that feels like a special treat.
I first made this after hunting for a pumpkin breakfast idea and it quickly stole Sunday mornings for good.
Ingredients
- Butter: for the sauce and batter brings richness and helps create a tender crumb. Use unsalted to control salt precisely.
- Pure maple syrup: is key for authentic flavor in the praline sauce. Choose a vibrant grade B or amber for boldness.
- Heavy cream: thickens the sauce and adds a silky texture. Fresh cream from the fridge works best.
- Chopped pecans: provide crunch and nuttiness. Pick fresh nuts with no rancid smell.
- Vanilla extract: deepens the sauce's flavor. Use pure extract if possible for the best aroma.
- All-purpose flour: forms the pancake base. Use fresh, unbleached flour for fluffier pancakes.
- Granulated sugar: sweetens the batter just right without overpowering.
- Baking powder: creates airy pancakes. Make sure yours is fresh for proper rise.
- Ground cinnamon, ginger, and nutmeg: bring warm autumn spices. Choose ground spices from a well-sealed container for full potency.
- Salt: balances flavors in both sauce and batter.
- Buttermilk: adds tang and reacts with baking powder for lift. If you don’t have buttermilk, you can mix milk with lemon juice and let it sit briefly.
- Pumpkin purée: is the star. Homemade or good quality canned purée both work well.
- Large eggs: provide structure and moisture.
- Melted butter: folded into the batter adds tenderness.
Instructions
- Maple Pecan Praline Sauce
- Melt Butter Slowly:
- Melt butter gently over medium heat for 4 to 5 minutes until it turns a nutty golden brown. Swirl the pan regularly so it browns evenly without burning. This butter browning gives the sauce a deep, rich flavor base.
- Add Syrup and Cream:
- Carefully pour in maple syrup and heavy cream to the browned butter, stirring to combine.
- Simmer and Thicken:
- Bring the mixture to a boil then reduce to a gentle simmer. Let it cook for about 15 minutes, watching carefully to prevent boiling over. The sauce will darken and thicken during this time.
- Finish Sauce:
- Add chopped pecans and simmer for another 5 minutes to soften them slightly. Remove from heat and whisk in vanilla extract and salt. Let the sauce cool. It will thicken further as it cools and is best served warm or at room temperature. You can make this sauce a day ahead and keep it refrigerated.
- Pumpkin Pancakes
- Mix Dry Ingredients:
- Combine flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg in a large mixing bowl. Whisk together well so the spices are evenly distributed.
- Whisk Wet Ingredients:
- In a separate bowl, combine buttermilk, pumpkin purée, eggs, and melted butter. Whisk until smooth and uniform.
- Combine Mixtures:
- Pour the wet mixture into the dry and whisk gently just until there are no major pockets of flour. A few lumps in the batter are normal and help keep the pancakes tender.
- Let Batter Rest:
- Let the batter rest for about 15 minutes if you can. This step lets the gluten relax and improves the pancake texture.
- Cook and Serve:
- Preheat a griddle or nonstick pan over medium heat. Lightly grease if needed. Pour batter in 1∕4 to 1∕3 cup portions and cook until bubbles form on the surface and edges look set about 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden. Serve warm stacks drizzled generously with the maple pecan praline sauce.
My favorite part is the praline sauce—it makes the pancakes feel like a decadent celebration each time we have them. It reminds me of chilly autumn mornings gathered around the table with family, the house filled with the smell of toasted butter and spices.
Storage Tips
The praline sauce will keep well refrigerated for up to a week in an airtight container. Gently warm it before serving for that perfect pour consistency. Leftover pancakes store best in the fridge for 2 days. Reheat on a griddle or in a toaster oven to keep them fluffy.
Ingredient Swaps
Pumpkin purée can be swapped for sweet potato or butternut squash for a similar sweetness and texture. If you don’t have buttermilk, try mixing 1 tablespoon lemon juice or vinegar with 1 ½ cups milk and let it stand for 5 minutes to curdle slightly. Pecans can be replaced with walnuts or almonds for varied texture and flavor in the praline sauce.
Serving Ideas
Top the pancakes with fresh whipped cream or a dusting of powdered sugar for an extra special touch. Add sliced fresh fruit like apples or pears on the side to brighten the plate and complement the spices. Serve with hot coffee or a spiced chai latte to cozy up the meal even more.
These pancakes make any morning feel like a celebration. I hope you enjoy the cozy flavors and the simple luxury of maple and pecan praline with every bite.
Frequently Asked Recipe Questions
- → How do I achieve fluffy pumpkin pancakes?
Whisk dry ingredients thoroughly and combine gently with wet ingredients, allowing the batter to rest for 15 minutes to relax gluten for tender pancakes.
- → What spices enhance pumpkin pancakes?
Cinnamon, ground ginger, and nutmeg bring warm, aromatic notes that complement the pumpkin's natural sweetness.
- → How is the maple pecan praline sauce prepared?
Butter is browned until nutty, then combined with maple syrup and cream, simmered until thick, and finished with chopped pecans and vanilla for a rich finish.
- → Can the praline sauce be made ahead of time?
Yes, the sauce can be stored in the fridge and gently reheated to serve warm or at room temperature.
- → What makes the texture of these pancakes moist?
Adding pumpkin purée and buttermilk creates a tender, moist crumb that enhances the overall softness.