When fall rolls around each year, I take it upon myself to try every pumpkin treat I possibly can. To say that I am pumpkin obsessed is a bit of an understatement. My Mom always called me her "little pumpkin eater" growing up, and I think she had a premonition of sorts because I can't stop eating the stuff. It doesn't help that she makes the best pumpkin bread in the world, so I was addicted from an early age.
Last month, I dragged Zach and Bear into Bath & Body Works to grab a few fall candles on sale. Our favorite ended up being the Pumpkin Pecan Waffles scent, which is heavenly. Even when we order take-out and my kitchen hasn't been used in three days, it still smells like I've cooked up something delicious thanks to those "waffles". Last week, I decided to take a break from the Domino's and try to replicate the candle in real life. We aren't big on waffles around here, so pancakes were the carb of choice. And guys, I think I've found a new favorite pumpkin recipe (that's saying a lot).
I can't believe I've gone 29 years without devouring some homemade pumpkin pancakes. They're dense, fluffy, and full of flavor. The caramel pecan syrup puts a sweet finishing touch on what's already almost too good to be true- the perfect fall breakfast (or dinner, if you're rebels like us).
Those little balls you see are caramel bits; we love the yummy crunch they add along with the pecans. You could also add a big tower of whipped cream with cinnamon and nutmeg for a pretty, tasty topping. I wasn't hungry before writing this post but now I'm officially starving.
1 1/4 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
Pinch of ground cloves
6 tablespoons pumpkin puree
2 tablespoons butter, melted
1 cup milk
1. Whisk the flour, sugar, baking powder, spices, and salt in a bowl.
. Mix egg, pumpkin puree, butter, and milk in another bowl. Fold wet ingredients into dry ingredients.
3. Heat a buttered skillet over medium heat. Pour in 1/4 cup batter for each pancake. Cook about 3 minutes per side; serve with butter and syrup.
Caramel Pecan Syrup
1/4 cup butter
1 cup brown sugar
1 cup chopped pecans
1/2 cup water (add less if you prefer thicker syrup)
Melt butter over medium heat. Add sugar and whisk until combined. Add water; whisk until sugar is dissolved and begins to boil. Boil one minute, whisking constantly. Pour into heat-proof container, stir in pecans, and serve over pancakes.
*I also added Kraft Premium Caramel Bits with the pecans, just to add a little more caramel crunch flavor. Not necessary but delicious!
So glad you stopped by! Happy fall, y'all!