Pumpkin Pancakes with Browned Butter Pecan Syrup or Cream Cheese Glaze

09.12.2013

Pumpkin Pancakes with Cream Cheese Glaze | Cooking Classy

This recipe is long past due. I meant to post pumpkin pancakes last year and didn’t get around to it so I’ve been holding out for this fall and just couldn’t wait any longer. These pancakes are like pumpkin pie covered with Heavenly goodness. Pumpkin pie in breakfast form, oh yes! I loaded these with pumpkin pie spices along with just the right amount of pumpkin and brown sugar, then couldn’t choose between toppings so I decided to post both and they were both meant to be with these pumpkin-y pancakes. The one covered with cream cheese syrup and optional chocolate chips and pecans is a complete reminder of one of my favorite Fall cupcakes and the other is my idea of the perfect fall breakfast, with it’s pecan-pumpkin combo and of course the addition of browned butter (because who can resist? If you are going to make butter pecan syrup you may as well brown it first, right?).

These pancakes make the perfect special occasion breakfast or they could definitely pass for an enticing dessert. But trust me, your not going to want a short stack, you’ll want them piled high and covered with a generous helping of the velvety rich syrup or tangy sweet glaze. Enjoy!

Yes, I definitely over-whipped my cream. It’s what happens when you aren’t paying attention :).

Pumpkin Pancakes with Browned Butter Pecan Syrup | Cooking Classy

Pumpkin Pancakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: About 16 pancakes

Pumpkin Pancakes

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 pinch cloves
  • 1 cup canned pumpkin puree
  • 1/3 cup packed light-brown sugar
  • 2 Tbsp vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/4 - 1 1/2 cups milk (use 1 1/2 c for thinner pancakes)
  • Browned Butter Pecan Syrup, Cream Cheese Glaze or maple syrup for serving (recipes follow)
  • Chocolate chips, chopped pecans or whipped cream for topping (optional)

Directions

  • Preheat an electric griddle to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 30 seconds. Create a well in dry mixture and set aside.
  • In a separate mixing bowl, blend together pumpkin, brown sugar and oil. Stir in eggs and vanilla, than mix in milk. Pour wet mixture into well in dry mixture and whisk just until combined (batter should be slightly lumpy, don't over mix). Pour about 1/4 cup batter onto griddle, buttering griddle first if necessary. Cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Serve warm with syrup and toppings of choice.
http://www.cookingclassy.com/2013/09/pumpkin-pancakes-browned-butter-pecan-syrup-cream-cheese-glaze/

Browned Butter Pecan Syrup

Prep Time: 10 minutes

Yield: About 3 cups

Ingredients

  • 1 cup toasted, chopped pecans
  • 6 Tbsp salted butter, diced into cubes
  • 2 cups maple syrup

Directions

  • Brown butter in a small saucepan and cool slightly. Pulse toasted pecans in a food processor until they become a paste like consistency, then add syrup and pulse until well pureed. Add in butter and pulse several seconds longer. Serve warm. Store in an airtight container in refrigerator.
http://www.cookingclassy.com/2013/09/pumpkin-pancakes-browned-butter-pecan-syrup-cream-cheese-glaze/

Pumpkin Pancakes with Browned Butter Pecan Syrup or Cream Cheese Glaze

Ingredients

  • 6 oz cream cheese, softened
  • 6 Tbsp butter, softened
  • 2 cups powdered sugar
  • 1/2 cup milk, plus more if desired
  • 1/2 tsp vanilla extract

Directions

  • In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combined and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until slightly fluffy, adding additional milk to thin if desired. Store in an airtight container in refrigerator.
http://www.cookingclassy.com/2013/09/pumpkin-pancakes-browned-butter-pecan-syrup-cream-cheese-glaze/

22 comments

  • Katrina @ Warm Vanilla Sugar: I love these pancakes both ways!! So yummy looking. September 12, 2013 at 4:52am Reply

  • sally @ sallys baking addiction: I can’t wait to make pumpkin pancakes soon, Jaclyn. That brown butter pecan syrup is everything I love in one! PS: I love the pretty red setting in these photos. It makes the pancakes POP! September 12, 2013 at 6:52am Reply

  • Laura @ Lauras Baking Talent: These look amazing. Love how you show to different variations. Its ok to have pancakes for lunch right :) September 12, 2013 at 8:11am Reply

  • Averie @ Averie Cooks: Over-whipping cream is so not an issue when you have this beautiful stack to chomp into! Pinned! September 12, 2013 at 9:37am Reply

  • jennie @sundayswithjennie: well these look ridiculously awesome! That photo is beautiful and obviously mouth watering! September 12, 2013 at 5:02pm Reply

    • Jaclyn: Thanks Jennie! September 12, 2013 at 6:22pm Reply

  • Bryn: Quick question. This will probably sound weird…but are these wet? I’ve tried two pumpkin pancake recently recently and they just had an odd mouth feel.
    They look fantastic! September 12, 2013 at 5:31pm Reply

    • Jaclyn: They are more moist then a traditional pancake due to all that pumpkin but not in a wet strange way if that makes sense :). September 19, 2013 at 11:06am Reply

  • Renee: I love pumpkin. I love pancakes. I love fall. Oh my gosh, I must try these! I like the first version best because it is hard to go wrong with cream cheese, and chocolate chips. Yum! September 12, 2013 at 6:59pm Reply

  • Georgia @ The Comfort of Cooking: These pancakes look insane, Jaclyn! Beyond incredible breakfast. I think I’d be in heaven with a big stack of these. What a treat! September 13, 2013 at 12:41pm Reply

  • Chung-Ah | Damn Delicious: Goodness – I’m coming over for breakfast – I’ve been craving pumpkin pancakes all year long! September 13, 2013 at 10:59pm Reply

  • Bea Long “The Bayou Lady”: I love these pancakes with the Brown Butter Pecan Syrup. I make a Pecan Honey Syrup and a Pecan Maple Syrup but we call them SPREADS, they don’t have butter in them at all but taste great!! September 13, 2013 at 11:43pm Reply

  • Victoria: One word… AMAZING!! This was the third recipe I’ve tried. My husband and son loved them. They will be our new Sunday morning breakfast. September 21, 2013 at 4:29pm Reply

    • Jaclyn: I’m so happy to hear the third time was a charm :), so glad you and your family liked this recipe Victoria! Thanks for your comment! September 24, 2013 at 7:10am Reply

  • Erin | The Emerging Foodie: Oh my yum, Jaclyn. Browned butter and pumpkin is about the most decadent combination I can imagine. These look amazing! September 24, 2013 at 6:16pm Reply

  • The Novice Chef » 40 Pumpkin Recipes!: […] Pumpkin Pancakes with Browned Butter Pecan Syrup […] October 3, 2013 at 9:37pm Reply

  • Debbie: These looked to delicious for words…pumpkin season, yay!!! I made them for dinner and the four year old grandson LOVED them! He inhaled two and a half without taking a breath, and he’s asking for more. Kid tested, grandmother approved. I used fresh roasted pumpkin in place of the canned pumpkin…awesome pancakes! These are definitely a keeper and added into the rotation. October 13, 2013 at 7:11pm Reply

    • Jaclyn: Haha I’m so happy they were enjoyed so much Debbie :)! I always love when I can get a child’s approval on a recipe, they can be tough critics. Thanks so much for your comment! October 16, 2013 at 7:49pm Reply

  • Ellen: Ahhhh…Literally just finished breakfast, and these were a hit I tell you! Not a literal hit……anywaaay, thanks for the recipe, Ill be making these again for shore. November 13, 2013 at 8:50am Reply

    • Jaclyn: Thanks for letting me know you liked them Ellen :)! November 15, 2013 at 7:40pm Reply

  • Elena: Hi Jaclyn, these pancakes look amazing, however I don’t have canned pumpkin at hand… Is it possible to use fresh pumpkin instead? If so, would I use the same amount of pumpkin? Will I need to make any other adjustments to the recipe? Thank you! August 31, 2014 at 12:21pm Reply

    • Jaclyn: That should be fine as long as it is well pureed, the only alternation you may need is to reduce the amount of milk by a few tbsps if the pumpkin seems to have a runnier consistency than canned. I hope you love these Elena! August 31, 2014 at 7:07pm Reply

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