Autumn Pancakes with Caramelized Walnuts

Name: Autumn Pancakes with Caramelized Walnuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: makes 12 large pancakes
Cuisine: Southern
Ingredients: PUMPKIN PANCAKES; 2 c almond milk; 1 c pumpkin puree; 1/4 c pumpkin butter; 4 Tbsp butter, melted (cooled); 4 large eggs; 1 Tbsp pure vanilla extract; 1/4 c light brown sugar, packed; 3 c all-purpose flour; 1 1/2 Tbsp baking powder; 1/2 tsp sea salt; 1 tsp allspice, ground; 1 tsp cinnamon, ground; CANDIED WALNUTS; 1 Tbsp butter; 3 Tbsp brown sugar, firmly packed; 1 Tbsp light corn syrup; 1/4 tsp nutmeg; 1 c walnuts; real maple syrup; whipped topping

By Megan Todd
@Megan213

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. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

6 Comments

Serves:

makes 12 large pancakes

Prep:

10 Min

Cook:

15 Min

Method:

Griddle

Ingredients

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PUMPKIN PANCAKES
2 c

almond milk
1 c

pumpkin puree
1/4 c

pumpkin butter
4 Tbsp

butter, melted (cooled)
4 large

eggs
1 Tbsp

pure vanilla extract
1/4 c

light brown sugar, packed
3 c

all-purpose flour
1 1/2 Tbsp

baking powder
1/2 tsp

sea salt
1 tsp

allspice, ground
1 tsp

cinnamon, ground
CANDIED WALNUTS
1 Tbsp

butter
3 Tbsp

brown sugar, firmly packed
1 Tbsp

light corn syrup
1/4 tsp

nutmeg
1 c

walnuts
·

real maple syrup
·

whipped topping

How to Make Autumn Pancakes with Caramelized Walnuts

Step-by-Step

In 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.
In a separate bowl, add flour, baking powder, sea salt, allspice, & cinnamon. Mix well.
Add flour mixture to pumpkin mixture and mix together well with a whisk until smooth.
Coat 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.
To 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.
Pour onto wax paper... allow to cool.
Serve pumpkin pancakes with caramelized walnuts atop. Top with real maple syrup and whipped cream.
*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.