Buttermilk Pumpkin Pancakes with Maple Pecan - Innit

Ingredients

4 Servings

Produce

  • Orange Peel 3 slices

Canned/Bottled Goods

  • Maple Syrup 1/2 cup

  • Canned Pumpkin Mix 1/2 cup

Dairy & Eggs

  • Unsalted Butter 1/3 cup

  • Buttermilk 1 1/3 cups

  • Whole Eggs 2

Spices

  • Vanilla Extract 1/2 Tbsp

  • Kosher Salt 2 1/2 tsp

  • Ground Nutmeg 1/2 tsp

  • Ground Cinnamon 1 tsp

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Pecan 1/2 cup

  • 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.

    • 1 1/2 cups All Purpose Flour
    • 1 Tbsp Baking Powder
    • 2 tsp Kosher Salt
    • 1 Tbsp Granulated Sugar
    • 1 1/3 cups Buttermilk
    • 2 Whole Eggs
    • 3 Tbsp Unsalted Butter
    • 1 Tbsp Canola Oil
  2. Prep Topping

    Place all ingredients into a small saucepan and simmer for two minutes (or until pecans are lightly browned). Set sauce aside and allow to cool for 5 minutes.

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

    Add ingredients into batter. Mix well.

    • 1/2 cup Canned Pumpkin Mix
    • 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 710 kcal  
Total Fat 38.0 g 49%
Total Saturated Fat 13.0 g 66%
Unsaturated Fat 25 g  
Cholesterol 140 mg 47%
Sodium 1950 mg 80%
Total Carbohydrate 76 g 28%
Fiber Total Dietary 4 g 16%
Sugars Total 33 g  
Protein 13 g 26%
Vitamin C 3 mg 2%
Calcium Ca 392 mg 30%
Iron Fe 4.0 mg 20%
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By Innit Culinary Team