Posted on Saturday, November 20, 2010 in Breakfast, Food, Vegetarian, Veggie Dishes Everyone Loves

Pumpkin frickin’ pancakes. I’ve been trying to perfect the recipe for years.

Last year, I probably made ‘em a dozen times – they were decent, even good, but none were the perfect pumpkin pancake.

This year, I thought I’d be starting the process all over again, when lo and behold – the very first version I concocted were fabulous! So either I completely lucked out, or my standards have lowered greatly.

Either way, I think you’ll love these delicious-spiced pumpkin pancakes that taste just like Fall is supposed to – with just plain old maple syrup, or made truly decadent with Buttermilk Caramel Syrup and toasted hazelnuts.

Please pass the Stairmaster.

Pumpkin Pancakes with Buttermilk Caramel Syrup and Toasted Hazelnuts
 
Prep time
Cook time
Total time
 
Looking for the perfect pumpkin pancake recipe? I was, too. I tried about a gazillion versions before I came up with this one of my own. They’re so good; even better topped with caramel syrup and hazelnuts toasted to perfection.
Author:
Recipe type: Breakfast
Yield: 10 4-inch pancakes
Ingredients
Pancakes:
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (can substitute another cup of all-purpose flour)
  • ¼ cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • -or-
  • 1 teaspoon pumpkin pie spice
  • 1¼ cups milk
  • 2 eggs
  • ⅔ cup pumpkin puree (canned or homemade)
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted
Instructions
  1. Spread the hazelnuts on a cookie sheet, and toast at 350 degrees for about 10 minutes, or until fragrant and toasty brown. Set aside.
  2. In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Microplane zester + whole nutmeg. Add these to your Christmas list now – you need them in your life.
  4. In a medium bowl, whisk together the milk, eggs, pumpkin, vanilla, and melted butter.
  5. Whisk the wet ingredients into the dry ingredients. Mix just until incorporated, being careful not to overmix.
  6. Make the pancakes! Using a ⅓ cup measure, pour the batter onto a buttered griddle or into a large frying pan. They’re ready to flip when they start to look a little dry around the edges, and the edges are starting to form little bubbles. Cook on both sides until cooked through.
  7. Top with butter and Buttermilk Caramel Syrup, then sprinkle with ten or so hazelnuts per serving.

Originally published on The Hazel Bloom November 20, 2010. Updated and posted on Kitchen Treaty November 5, 2012. More about this

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