Soft and Fluffy Pumpkin Pancakes
with Salted Maple-Butter
It's never too late for pumpkin, especially in pancake form! This pancake plate comes complete with an addictive salted maple-butter to slather over these soft and lightly-spiced breakfast staples.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Pumpkin Pie Filling
4 tbsp
Maple Syrup
1 tsp
Pumpkin Pie Spice Mix
(May contain Peanuts, Sulphites, Triticale, Mustard, Milk, Tree nuts, Wheat, Soy, Sesame)
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
3 tsp
Baking Powder
(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
28 g
Pecans
(Contains Pecans, Tree nuts May contain Tree nuts)
1 unit(s)
Egg
(Contains Egg)
237 mL
Milk
(Contains Milk)
4 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
Not included in your delivery
6 tbsp
Unsalted Butter*
0.63 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium heat.
- While the pan heats, place a piece of parchment paper on a plate.
- Measure 1 tbsp water into a small bowl. Set aside.
- When the pan is hot, add pecans. Toast, stirring often, until light golden-brown, 3-4 min. (TIP: Keep your eye on pecans so they don't burn!)
- Add half the brown sugar and measured water. Season with salt. Cook, stirring often, until sugar melts and a caramel-like glaze coats pecans, 30 sec-1 min.
- Remove the pan from heat. Transfer candied pecans to the parchment-lined plate.
- Carefully wash the pan clean.
- Melt 2 tbsp butter in a small pan over low heat. (NOTE: Do not use softened butter here. Save it for step 4.)
- Whisk together flour, baking powder, Pumpkin Pie Spice Mix and 1/2 tsp salt together in a large bowl.
- Whisk together 3/4 cup pumpkin pie filling, milk, egg, remaining brown sugar and melted butter in another large bowl. (TIP: Use remaining pumpkin pie filling for another creation or freeze it in a ziplock bag for a future use!)
- Add flour mixture to the bowl with pumpkin mixture. Stir with a spatula until combined.
- Reheat the same pan (from step 1) over medium-low.
- When hot, add 1 tbsp butter, then swirl the pan until melted. (NOTE: Do not use softened butter here. Save it for step 4.)
- Using 1/4 cup batter for each pancake, scoop batter for 2 pancakes into the pan. Carefully spread pancake batter into a 1/2-inch circle. (NOTE: Pancakes will be quite thick.) Cook on one side for 2-3 min.
- When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until bottom is golden-brown, 2-3 min.
- Transfer pancakes to a plate, then cover with foil to keep warm.
- Continue to cook pancakes, two at time, using 1 tbsp butter and 1/4 cup batter per pancake, until no batter remains.
- Add 2 tbsp softened butter and 1 tsp maple syrup to another small bowl. Season with salt, to taste, then stir to combine.
- Divide pumpkin pancakes between plates.
- Sprinkle candied pecans over top.
- Serve salted maple butter alongside.
- Drizzle remaining maple syrup over top, if desired