Print

Pumpkin Praline Pancakes Recipe

Print Recipe

★★★★★

4.8 from 103 reviews

Delight in the cozy flavors of fall with these Pumpkin Praline Pancakes featuring a luscious maple pecan praline sauce. Fluffy pumpkin-infused pancakes are paired perfectly with a rich, buttery praline topping that’s sweet, nutty, and utterly irresistible — ideal for a festive breakfast or brunch.

Ingredients

Scale

Maple Pecan Praline Sauce

  • 3 tbsp (42 g) butter
  • 1 cup (250 ml) pure maple syrup (amber or dark)
  • ¾ cup (185 ml) heavy cream
  • ¾ cup (75 g) pecans, chopped
  • 1 tsp (5 ml) vanilla extract
  • ¼ tsp (1.5 g) kosher salt

Pumpkin Pancakes

  • 2 cups (240 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • 1 tbsp (18 g) baking powder
  • 1 ½ tsp (4.5 g) ground cinnamon
  • ½ tsp (1.5 g) ground ginger
  • ½ tsp (1.5 g) ground nutmeg
  • ½ tsp (3 g) salt
  • 1 ½ cups (375 ml) buttermilk (or milk with 2 tsp lemon juice as substitute)
  • ¾ cup (180 g) pumpkin purée (canned or fresh roasted and puréed)
  • 2 large eggs
  • 2 tbsp (28 g) butter, melted

Instructions

  1. Make Maple Pecan Praline Sauce: Melt the butter in a saucepan over medium heat. Cook for 4 to 5 minutes, swirling the pan occasionally, until the butter turns a nutty brown. Carefully add the maple syrup and heavy cream, bringing the mixture to a boil, then reduce heat to simmer for about 15 minutes, watching closely to prevent boiling over.
  2. Add Pecans and Simmer: After the sauce darkens and thickens slightly, stir in chopped pecans and simmer for another 5 minutes. Remove from heat and whisk in the vanilla extract and kosher salt. Allow the sauce to cool; it will thicken more as it cools and is best served warm or at room temperature. The sauce can be made ahead and refrigerated.
  3. Prepare Pancake Batter: In a mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg. In a separate bowl, combine buttermilk, pumpkin purée, eggs, and melted butter. Pour the wet ingredients into the dry and whisk gently until just combined; a few lumps are fine. If possible, let the batter rest for 15 minutes to hydrate.
  4. Cook Pancakes: Heat a skillet over medium-low heat and melt a small pat of butter. Using a ¼ cup scoop, pour batter into the skillet. Cook until bubbles appear on the surface and the underside is golden, about 3 to 4 minutes. Flip and cook the other side for 2 to 3 minutes. Remove cooked pancakes to a plate and tent with foil to keep warm. Repeat with remaining batter.
  5. Serve: Plate the pumpkin pancakes and generously drizzle warm maple pecan praline sauce on top. Enjoy immediately for a cozy, delicious fall breakfast or brunch.

Notes

  • You can substitute walnuts for pecans in the praline sauce.
  • If buttermilk is unavailable, make a substitute by adding 2 tsp lemon juice to 1 ½ cups of milk and letting it sit for a few minutes.
  • The praline sauce can be prepared in advance and stored in the refrigerator; reheat gently before serving.
  • Allowing the pancake batter to rest helps achieve a tender texture.
  • Cook pancakes on low heat to prevent burning and ensure they cook through evenly.

Keywords: pumpkin pancakes, praline sauce, maple pecan sauce, fall breakfast, autumn brunch, pumpkin recipes, holiday pancakes, sweet breakfast

Find it online: https://dishedbydana.com/pumpkin-praline-pancakes-recipe/