This week’s feature on THV11 was this recipe for Pumpkin-Pecan Pancakes with Caramel Maple Syrup and, y’all, it’s a big hit with everyone! You know how much I love cooking seasonally so this fits right into that. I love the little extra texture they get from the granola and pecans. Plus, it’s so flexible — flavor it up with added pumpkin spice if you like. Or not. Whatever floats your boat, ya’ know!
Oh, and that Caramel Maple Syrup. Yep! You’re gonna’ wonder where its been all of your life!
Some time ago I did a 3-part series on Perfectly Prepared Pancakes. If you’re in need of help making those, check out my tips and tricks. I’ve had people tell me they no longer “fear” making pancakes because they follow my suggested recipes and tips.
Perfectly Prepared Pancakes, part 1 {the basics}
Perfectly Prepared Pancakes, part 2 {Buttermilk and Oatmeal Varieties}
Perfectly Prepared Pancakes, part 3 {Blueberry-Sour Cream Pancakes}
Obviously, I’m a big fan of pumpkin. And not EVERY recipe I post is about pumpkin spice, y’all. I agree; the use of pumpkin spice seems to go overboard every year! It’s not just for pies and coffee any moreš Be sure youāre making you own Homemade Pumpkin SpiceHomemade Pumpkin Spice blend; itās not only better, itās way cheaper than store bought.
I’m talking pumpkin. The real stuff. The fruit. You did know pumpkin is a fruit, right?
According to the Missouri Botanical Garden, pumpkins, squash, and gourds are all part of the Cucurbitaceae family which also includes cucumbers and watermelons. “Names differ throughout the world, but in the United States, any round, orange squash used for pies or jack-o-lanterns is likely to be called a pumpkin. But the term āpumpkinā really has no botanical meaning, as they are actually all squash. Squash are divided into two categories: tender or summer squash, and hard-skinned or winter squash. Examples of summer squash include zucchini, pattypan, straight neck, crookneck and other types. Winter squash include small to medium hard-skinned squash such as the acorn, small Hubbard, miniature pumpkin and spaghetti types, as well as the large hard-skinned types, including banana, butternuts, cheese pumpkins, cushaws, and large Hubbards, among others.”
I like pumpkin in just about any form–except raw, of course. Breads, desserts, salads, preserves, butters, pastas…you’ll find me using pumpkin in all of these and more. Pumpkin is readily available and inexpensive during the fall season, so I like to stock up on fresh and canned varieties. While I used to try to freeze a lot of the pumpkin pulp I use, I really don’t do that much any more.
Hint: 3/4 cup pumpkin puree = 1 cup butter
How about you? Do you freeze pumpkin pulp? I know some people can it, but I’ve always gotten mixed reports on that so I never have. I do can my pumpkin butter, however. I have used pumpkin pulp as a replacement for eggs and oil in some recipes before. According to my guide, 1/4 cup pumpkin pulp equals 1 egg. Much like you can use applesauce as an oil replacement, you can also use pumpkin.
HINT: Use a large ice cream/cookie scoop to ladle pancake batter onto a griddle.
Pumpkin is full of health benefits. At about 50 calories per cup, it also contains Vitamins E, C. A and lots of potassium and fiber. It also has plenty of antioxidants, including beta-carotene, alpha-carotene and beta-cryptoxanthin, strong cancer-fighting properties. It may also aid in preventing LDL cholesterol from oxidizing in the body. (Missouri Botanical Garden).
Oh, and those pumpkin seeds? They are a good source of protein, magnesium, iron and fiber. Save those seeds and flavor them up to suit your taste.
Try some of these pumpkin favorites (anything winter squash or sweet potato related works with pumpkin as well):
Roasted Maple Glazed Pumpkin and Brussels Sprouts with Sage
Pumpkin Spice Ooeey-Gooey Butter Cake with Salted Caramel Glaze
Classic Pumpkin Roll
Pumpkin Cheesecake with White Chocolate Toffee Buttermilk Ganache
Pumpkin Cheesecake with Salted Caramel and Praline Pecan Glaze
Homemade Pumpkin Pie Spice
Roasted Rice Stuffed Sugar Pumpkins
Light and Fluffy Pumpkin PIe
Pumpkin Soup with Italian Sausage, Navy Beans and Sage
Roasted Pumpkin, Fig, Pomegranate and Arugula Salad
Notes
*
**Substitute 2 cups whole milk whisked with 4 teaspoons lemon juice for buttermilk, if desired. Allow milk and lemon juice to thicken before using.
Ingredients
Caramel Maple Syrup
- 4 cups pure maple syrup
- 1 Tablespoon light corn syrup
- 1/4 cup light brown sugar
- 1 cinnamon stick
- 2 Tablespoons water
Pumpkin-Pecan Pancakes
- 2 - 2 1/4 cups buttermilk**
- 1 1/4 cups plus 3 Tablespoons no sugar added muesli or granola (no fruit)
- 1 1/2 cups White Lily Self-Rising Flour
- 2 Tablespoons light brown sugar
- 1/2 teaspoon salt
- 2 large eggs at room temperature
- 3 Tablespoons unsalted browned butter, melted and cooled
- 1/3 cup pumpkin puree (not pumpkin pie mix)
- 3/4 teaspoon vanilla bean paste
- 1/4 teaspoon maple flavoring, optional
- 1/2 cup toasted finely chopped pecans
- Vegetable oil
Instructions
Syrup
- In a medium saucepan, combine corn syrup and brown sugar over mediium-low heat. Heat, stirring constantly, until melted.
- Gradually whisk in maple syrup and water. Add cinnamon stick.
- Reduce mixture by half on low to medium-low heat. Set aside.
- Remove cinnamon stick before serving.
Pancakes*
- In a food processor, pulse 1 1/4 cups muesli or granola until finely ground, about 2 minutes. Place in a large bowl. Add remaining muesli or granola, flour and salt. Whisk together well.
- In a medium bowl, whisk together buttermilk, eggs, melted browned butter, pumpkin puree, vanilla bean paste and maple flavoring, if using.
- Combine milk mixture with flour mixture and whisk gently until just combined. Batter should be somewhat lumpy. Preferably, allow to sit 2-3 hours or overnight. Otherwise, allow to sit while heating griddle.
- On a large griddle or skillet, heat 1 Tablespoon oil over medium heat. Wipe away excess using a paper towel.
- Using a measuring cup or squeeze bottle, pour 1/4 cup pancake batter at a time onto griddle. Top each pancake with a sprinkle of toasted pecan pieces. When bubbles appear around the edges of the pancake and the top appear somewhat dry, flip pancakes over, cooking 1-2 more minutes.
- Keep warm in a 200 degree oven until serving
- Serve warm with syrup.
- Makes approximately 16 4-inch pancakes.
