Buttermilk Pumpkin Pancakes with Maple Pecan - Innit

Ingredients

4 Servings

Produce

  • Orange Peel 3 slices

Canned/Bottled Goods

  • Maple Syrup 120 mL

  • Tinned Pumpkin Puree 120 g

Dairy & Eggs

  • Buttermilk 310 mL

  • Whole Eggs 2

  • Unsalted Butter 71 g

Spices

  • Ground Cinnamon 1 tsp

  • Ground Nutmeg 1/2 tsp

  • Vanilla Extract 1/2 Tbsp

  • Salt 2 1/2 tsp

Dry Goods

  • Pecan 50 g

  • Plain Flour 190 g

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 2 Tbsp

  • Granulated Sugar 1 Tbsp

Preparation

  1. Prep Batter

    In separate bowls mix your dry ingredients and your wet ingredients. Then combine, whisking well to avoid lumps.

    • 190 g Plain Flour
    • 1 Tbsp Baking Powder
    • 2 tsp Salt
    • 1 Tbsp Granulated Sugar
    • 310 mL Buttermilk
    • 2 Whole Eggs
    • 3 Tbsp Unsalted Butter
    • 1 Tbsp Canola Oil
  2. Prep Topping

    Place syrup into small saucepan and heat, simmer for 2 minutes. Turn the saucepan off and whisk butter & salt into hot syrup. Add pecans to syrup mixture.

    • 50 g, toasted, chopped Pecan
    • 120 mL Maple Syrup
    • 2 Tbsp Unsalted Butter
    • 1/2 tsp Salt
    • 3 slices Orange Peel
    • 1 tsp Vanilla Extract
  3. Prep Smash-In

    Add ingredients into batter. Mix well.

    • 120 g Tinned Pumpkin Puree
    • 1/2 tsp Ground Cinnamon
    • 1/2 tsp Ground Nutmeg
    • 1/2 tsp Vanilla Extract
  4. Cook Pancake

    Cook 1/2 cup scoop of batter in skillet until bubbles appear on top. Then, flip and cook 1 more minute on the other side.

    • 1 Tbsp Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 630 kcal  
Total Fat 30.0 g 38%
Total Saturated Fat 12.0 g 62%
Unsaturated Fat 18 g  
Cholesterol 140 mg 47%
Sodium 1950 mg 80%
Total Carbohydrate 76 g 27%
Fiber Total Dietary 3 g 12%
Sugars Total 33 g  
Protein 12 g 24%
Vitamin C 2 mg 2%
Calcium Ca 383 mg 30%
Iron Fe 4.0 mg 20%
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By Innit Culinary Team