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autumn pancakes with caramelized walnuts

(2)
Megan213 avatar
Blue Ribbon Recipe by
Megan Todd
@Megan213
Warren, OH

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.

— The Test Kitchen @kitchencrew
(2)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Griddle

Ingredients For autumn pancakes with caramelized walnuts

  • PUMPKIN PANCAKES
  • 2 c
    almond milk
  • 1 c
    pumpkin puree
  • 1/4 c
    pumpkin butter
  • 4 Tbsp
    butter, melted and cooled
  • 4 lg
    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
    ground allspice
  • 1 tsp
    ground cinnamon
  • 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

Test Kitchen Tips
If the batter is too thick, add 1/4 to 1/2 cup more almond milk until a traditional pancake consistency.
  • Mix almond milk, pumpkin puree, pumpkin butter, butter, eggs, vanilla, and brown sugar.
    1
    In 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.
  • Add flour, baking powder, sea salt, allspice, and cinnamon to a bowl.
    2
    In a separate bowl, add flour, baking powder, sea salt, allspice, and cinnamon. Mix well.
  • Add flour to the wet mixture and mix.
    3
    Add the flour mixture to the pumpkin mixture, mix well with a whisk until smooth.
  • Drop batter onto a greased skillet.
    4
    Coat the griddle with cooking spray and heat to high. Drop batter by 1/2 cupfuls, cook until golden brown.
  • Flip and cook the other side.
    5
    Flip to cook the other side until golden brown, about 4-6 minutes.
  • For the walnuts, melt butter in a skillet.
    6
    To make caramelized walnuts, melt butter in a skillet over medium-low heat.
  • Add brown sugar, nutmeg, and corn syrup.
    7
    Add brown sugar, nutmeg, and corn syrup. Cook about 3 minutes until bubbly.
  • Stir to prevent burning.
    8
    Stir to prevent burning.
  • Add walnuts.
    9
    Add walnuts. Coat with sugar mixture and cook until slightly golden, but not dark.
  • Stir constantly.
    10
    Stir constantly.
  • Pour onto waxed paper to cool.
    11
    Pour onto wax paper and allow to cool.
  • Serve pancakes with caramelized walnuts on top.
    12
    Serve pumpkin pancakes with caramelized walnuts on top.
  • Add whipped cream and maple syrup.
    13
    Top with real maple syrup and whipped cream.
  • Texture of the Autumn Pancakes With Caramelized Walnuts.
    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.
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