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 and 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. They are also a great make-ahead dish. I freeze them with wax paper between each pancake for a quick breakfast! I have adapted this family recipe to be gluten-free; recipe included.
Blue Ribbon Recipe
Light and fluffy with flavor from the allspice and cinnamon, these pumpkin pancakes taste like fall. We can't think of a better way to wake up than to the smell of these sizzling on the stove. Thick and moist, the flavor of the warm spices is prevalent, and there's a hint of pumpkin. Caramelized walnuts add crunch and a touch of sweetness. They're so good, you may want to make them for a snack.
Ingredients
- PUMPKIN PANCAKES
- 2 cups almond milk
- 1 cup pumpkin puree
- 1/4 cup pumpkin butter
- 4 tablespoons butter, melted and cooled
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1/4 cup light brown sugar, packed
- 3 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- CANDIED WALNUTS
- 1 tablespoon butter
- 3 tablespoons brown sugar, firmly packed
- 1 tablespoon light corn syrup
- 1/4 teaspoon nutmeg
- 1 cup walnuts
- - real maple syrup
- - whipped topping
How To Make autumn pancakes with caramelized walnuts
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Step 1In a large bowl, add almond milk, pumpkin puree, pumpkin butter, butter, eggs, vanilla, and brown sugar. You can use an extra 1/4 cup of pumpkin puree if you don't have pumpkin butter. Mix well. -
Step 2In a separate bowl, add flour, baking powder, sea salt, allspice, and cinnamon. Mix well.
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Step 3Add the flour mixture to the pumpkin mixture, mix well with a whisk until smooth.
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Step 4Coat the griddle with cooking spray and heat to high. Drop batter by 1/2 cupfuls, cook until golden brown.
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Step 5Flip to cook the other side until golden brown, about 4-6 minutes.
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Step 6To make caramelized walnuts, melt butter in a skillet over medium-low heat.
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Step 7Add brown sugar, nutmeg, and corn syrup. Cook about 3 minutes until bubbly.
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Step 8Stir to prevent burning.
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Step 9Add walnuts. Coat with sugar mixture and cook until slightly golden, but not dark.
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Step 10Stir constantly.
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Step 11Pour onto wax paper and allow to cool.
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Step 12Serve pumpkin pancakes with caramelized walnuts on top.
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Step 13Top with real maple syrup and whipped cream.
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Step 14*To make gluten-free, use 3 cups all-purpose gluten-free flour in place of flour. And use gluten-free baking powder, spices, and brown sugar. Follow the same directions for preparing. *Caramelized pecans also work well.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
