autumn pancakes with caramelized walnuts
This is a dish my family looks forward to every autumn, one they especially enjoy on Thanksgiving morning. After I get my turkey all stuffed and in the oven, I wake my family with the wonderful aroma of pumpkin pancakes topped with caramelized walnuts with sausage & bacon on the side. It's a tradition I started with my family when my children were just babies. One I hope they carry on to their children. ** I have adapted this family recipe to be gluten-free, recipe included. They are also a great "make ahead" dish. I freeze them with wax paper between each pancake for a quick breakfast!
Blue Ribbon Recipe
Light and fluffy with flavor from the allspice and cinnamon, these pancakes are really good. The candy walnuts add some crunch and sweetness. I may make the walnuts again just for a snack, they're that good. I can't imagine a better way to wake up on a fall morning, than to the aroma from these pumpkin pancakes sizzling on the stove.
Ingredients For autumn pancakes with caramelized walnuts
- PUMPKIN PANCAKES
-
2 calmond milk
-
1 cpumpkin puree
-
1/4 cpumpkin butter
-
4 Tbspbutter, melted (cooled)
-
4 lgeggs
-
1 Tbsppure vanilla extract
-
1/4 clight brown sugar, packed
-
3 call-purpose flour
-
1 1/2 Tbspbaking powder
-
1/2 tspsea salt
-
1 tspallspice, ground
-
1 tspcinnamon, ground
- CANDIED WALNUTS
-
1 Tbspbutter
-
3 Tbspbrown sugar, firmly packed
-
1 Tbsplight corn syrup
-
1/4 tspnutmeg
-
1 cwalnuts
-
real maple syrup
-
whipped topping
How To Make autumn pancakes with caramelized walnuts
-
1In a large bowl add milk, pumpkin puree, pumpkin butter (you can use an extra 1/4 cup pumpkin puree if you don't have pumpkin butter), butter, eggs, vanilla, & brown sugar. Mix together well. -
2In a separate bowl, add flour, baking powder, sea salt, allspice, & cinnamon. Mix well.
-
3Add flour mixture to pumpkin mixture and mix together well with a whisk until smooth.
-
4Coat griddle with cooking spray and heat to high. Drop batter by 1/2 cupfuls, cook until golden brown and flip to cook the other side until golden brown. About 4-6 minutes.
-
5To make caramelized walnuts, melt butter in skillet over medium-low heat. Add brown sugar, nutmeg, & corn syrup; cook about 3 minutes until bubbly. Stirring to prevent burning. Add walnuts, coat with sugar mixture and cook until slightly golden, but not dark. Stir constantly.
-
6Pour onto wax paper... allow to cool.
-
7Serve pumpkin pancakes with caramelized walnuts atop. Top with real maple syrup and whipped cream.
-
8*To make gluten-free....use 3 cups all-purpose gluten free flour in place of flour. And use gluten-free baking powder, spices, & brown sugar. Follow same directions for preparing. *Caramelized pecans also work well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
