Spiced Pumpkin Pancakes with Maple Pecan Butter and Orange Honey Syrup
Ready to spice up your mornings? These fluffy pumpkin pancakes bring fall flavors to life with warm spices, topped with melty maple pecan butter and a drizzle of citrusy orange honey syrup. It's like a cozy hug on a plate—let’s whip these up together!
5.0 out of 5 (1 rating)
Prep Time
20 minutes
Cook Time
25 minutes
Servings
4 servings
Cuisine
American
Ingredients
- •1 1/4 cups all-purpose flour
- •1/4 cup granulated sugar
- •1 tablespoon baking powder
- •1 teaspoon ground cinnamon
- •1/2 teaspoon ground nutmeg
- •1/2 teaspoon ground ginger
- •1/4 teaspoon ground cloves
- •1/2 teaspoon salt
- •3/4 cup canned pumpkin puree
- •3/4 cup milk (or non-dairy alternative)
- •2 large eggs
- •3 tablespoons unsalted butter, melted
- •1 teaspoon vanilla extract
- •1/2 cup unsalted butter, softened (for maple pecan butter)
- •3 tablespoons maple syrup
- •1/4 cup chopped pecans, toasted
- •1/2 cup honey
- •1/4 cup freshly squeezed orange juice
- •1 teaspoon orange zest
- •Butter or oil, for greasing the griddle
Instructions
- 1
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- 2
In a separate bowl, mix the pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth.
- 3
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- 4
Heat a griddle or large non-stick skillet over medium heat and lightly grease with butter or oil.
- 5
Scoop about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side for another 2 minutes, or until golden brown. Repeat with the remaining batter.
- 6
To prepare the maple pecan butter, mix the softened butter, maple syrup, and toasted pecans in a small bowl until well blended. Set aside.
- 7
For the orange honey syrup, combine the honey, orange juice, and orange zest in a small saucepan over low heat. Stir until the mixture is warm and well combined. Remove from heat.
- 8
Serve the pancakes warm with a dollop of maple pecan butter and a drizzle of orange honey syrup. Optionally, garnish with additional toasted pecans or a dusting of powdered sugar.
Nutrition Information
Calories
380 calories per serving
Protein
6g
Carbs
45g
Fat
18g
Frequently Asked Questions
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin puree instead of canned. To make fresh puree, roast or steam peeled and cubed pumpkin until tender, then blend it into a smooth consistency. Be sure to drain any excess liquid to match the thicker texture of canned pumpkin.
Q: Can I make this recipe gluten-free?
A: Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend includes xanthan gum or a similar binding agent for the best texture.
Q: What if my pancake batter seems too thick?
A: Pumpkin puree can vary in moisture content, which might make the batter thick. If this happens, gradually add an extra tablespoon or two of milk (or your non-dairy alternative) until the batter reaches a pourable but still thick consistency.
Q: Can I make the pancakes without eggs?
A: Yes, you can replace the eggs with flax eggs or chia eggs. Mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water per egg. Let it sit for 5 minutes until it thickens, then use it as a substitute.
Q: How can I store leftovers, and how long will they keep?
A: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster, skillet, or microwave. The maple pecan butter and orange honey syrup can also be refrigerated in separate containers for up to a week.
Q: What should I do if my pancakes aren't cooking evenly?
A: Ensure your griddle or skillet is preheated over medium heat before adding the batter. Uneven cooking can also result from inconsistent batter thickness, so try to scoop uniform amounts of batter for each pancake. Adjust the heat as needed to prevent burning while ensuring the pancakes cook through.
Q: Can I make the maple pecan butter and orange honey syrup ahead of time?
A: Yes, both can be made ahead of time. Prepare the maple pecan butter and store it in the refrigerator for up to a week. The orange honey syrup can also be refrigerated for up to a week; reheat it gently on the stove or microwave before serving.
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