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Loading...| For the Pancakes: | |
| 1 1/2 cups all-purpose flour | |
| 2 eggs | |
| 1 1/2 cups buttermilk | |
| 1 cup pumpkin puree | |
| 1/4 cup granulated sugar | |
| 3 Tbl melted butter | |
| 2 tsp Pumpkin Pie Spice | |
| 1 tsp Pure Maple Extract | |
| 1 Tbl baking powder | |
| 3/4 tsp baking soda | |
| 1 1/2 tsp Bakers Salt | |
| For the Maple Butter: | |
| 1 stick butter, room temp | |
| 1/4 cup maple syrup | |
| 1/4 tsp Baker's Salt | |
| 1 cup chopped roasted pecans |
Nothing basic about these flapjacks. Classic buttermilk pancakes get an Autumn glow up with our Pumpkin Pie Spice and Pure Maple Extract. We double down on the fall flavors with a quick, salted maple butter. Fall for a stack of these big, beautiful fluffy pancakes!
Read our Pumpkin Spice Roundup Blog for more pumpkin inspiration!
| 1. | Separate the eggs, and place yolks in a large bowl. Add buttermilk, pumpkin purée, sugar, butter and extract to egg yolks and mix with a rubber spatula to combine. |
| 2. | Whisk together the flour, Pumpkin Pie Spice, baking powder, baking soda and salt. Gently fold the dry ingredients into the buttermilk/yolk mixture. |
| 3. | In a separate bowl, beat egg whites lightly until frothy. Add to batter and mix until completely incorporated. Let batter sit 10 minutes. |
| 4. | While the batter sits, make the maple butter. Heat softened butter in a microwave-safe bowl for 10 seconds. The butter should be extremely soft but not melted. Whisk in maple syrup 1 Tbl at a time - whisk vigorously after each addition to emulsify before adding more. Whisk in salt. Set aside. |
| 5. | Spray a nonstick skillet with nonstick spray and heat over medium. Stir batter, and scoop a heaping 1/3 cupful of batter into skillet. Depending on the size of your skillet, you may be able to cook 2-3 pancakes at once. Cook pancakes until bottoms are golden brown, edges begin to dry out, and bubbles form on surface, about 4 minutes. Flip and cook on other side until golden brown and pancakes are cooked through, about 3 minutes. Transfer to a platter and repeat process with remaining batter. |
| 6. | A note about this batter - the addition of pumpkin puree adds moisture and sugar to the batter. Cook these low and slow so that the insides cook before the exteriors get too brown. |
| 7. | Serve the pancakes with the Maple Butter and a scattering of roasted pecans. |
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