Pumpkin Praline Pancakes with Warm Maple Pecan Praline Sauce Recipe
Delight in the cozy flavors of fall with these Pumpkin Praline Pancakes topped with a rich and buttery Maple Pecan Praline Sauce. Fluffy pumpkin-infused pancakes spiced with cinnamon, ginger, and nutmeg are perfectly complemented by a warm, nutty maple and pecan sauce that adds a decadent touch to your breakfast or brunch table.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: About 12 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Maple Pecan Praline Sauce
- 3 tbsp (42 g) butter
- 1 cup (250 ml) pure maple syrup
- ¾ cup (185 ml) heavy cream
- ¾ cup (75 g) pecans, chopped
- 1 tsp (5 ml) vanilla extract
- ¼ tsp (1.5 g) salt
Pumpkin Pancakes
- 2 cups (240 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tbsp (18 g) baking powder
- 1 ½ tsp (4.5 g) ground cinnamon
- ½ tsp (1.5 g) ground ginger
- ½ tsp (1.5 g) ground nutmeg
- ½ tsp (3 g) salt
- 1 ½ cups (375 ml) buttermilk
- ¾ cup (180 g) pumpkin purée
- 2 large eggs
- 2 tbsp (28 g) butter, melted
Instructions
- Make the Maple Pecan Praline Sauce: In a saucepan, melt the butter over medium heat and cook it for 4 to 5 minutes until it turns a nutty brown color, swirling the pan to brown evenly. Carefully add the maple syrup and heavy cream, bring to a boil, then reduce the heat and simmer gently for about 15 minutes, watching carefully to prevent boiling over.
- Finish the Sauce: After 15 minutes, the sauce will be darker and thicker. Add chopped pecans and simmer for another 5 minutes. Remove from heat and whisk in the vanilla extract and salt. Let the sauce cool to thicken further. It is best served warm or at room temperature and can be made ahead and refrigerated.
- Prepare the Pancake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices (cinnamon, ginger, and nutmeg). In a separate bowl, whisk the buttermilk, pumpkin purée, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined; lumps are fine. Let the batter rest for 15 minutes if possible.
- Cook the Pancakes: Heat a skillet over medium-low heat and melt a small pat of butter. Pour ¼ cup scoops of batter into the skillet. Cook until bubbles form and the edges look set, about 3 to 4 minutes. Flip and cook another 2 to 3 minutes until golden and cooked through. Transfer cooked pancakes to a plate and tent with foil to keep warm. Repeat with remaining batter.
- Serve: Stack the pumpkin pancakes and generously drizzle with the warm maple pecan praline sauce. Enjoy this comforting autumn breakfast treat!
Notes
- The praline sauce can be prepared ahead and refrigerated for up to one week; warm gently before serving.
- Letting the pancake batter rest improves texture and allows the spices to meld.
- Use pure maple syrup for the best flavor in the sauce.
- Adjust the cooking heat as needed to ensure pancakes cook through without burning.
- Leftover pancakes can be refrigerated and reheated gently in a skillet or microwave.
Keywords: pumpkin pancakes, praline sauce, maple pecan sauce, fall breakfast, spiced pancakes, brunch recipe
