Pumpkin Pancakes with Browned Butter Pecan Syrup or Cream Cheese Glaze

Pumpkin Pancakes with Browned Butter Pecan Syrup or Cream Cheese Glaze

This recipe is long past due. I meant to post pumpkin pancakes last year and didn’t get around to it so I’ve been holding out for this fall and just couldn’t wait any longer. These pancakes are like pumpkin pie covered with Heavenly goodness. Pumpkin pie in breakfast form, oh yes! I loaded these with pumpkin pie spices along with just the right amount of pumpkin and brown sugar, then couldn’t choose between toppings so I decided to post both and they were both meant to be with these pumpkin-y pancakes. The one covered with cream cheese syrup and optional chocolate chips and pecans is a complete reminder of one of my favorite Fall cupcakes and the other is my idea of the perfect fall breakfast, with it’s pecan-pumpkin combo and of course the addition of browned butter (because who can resist? If you are going to make butter pecan syrup you may as well brown it first, right?).

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 pinch cloves
  • 1 cup canned pumpkin puree
  • 1/3 cup packed light-brown sugar
  • 2 Tbsp vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/4 - 1 1/2 cups milk (use 1 1/2 c for thinner pancakes)
  • Browned Butter Pecan Syrup, Cream Cheese Glaze or maple syrup for serving (recipes follow)
  • Chocolate chips, chopped pecans or whipped cream for topping (optional)

Ingredients

  • 1 cup toasted, chopped pecans
  • 6 Tbsp salted butter, diced into cubes
  • 2 cups maple syrup

Ingredients

  • 6 oz cream cheese, softened
  • 6 Tbsp butter, softened
  • 2 cups powdered sugar
  • 1/2 cup milk, plus more if desired
  • 1/2 tsp vanilla extract
Read the whole recipe on Cooking Classy