Pumpkin Praline Pancakes

pumpkin praline pancakes

Happy Thanksgiving Eve, everyone! How’s your Turkey Day prep going? Mine is going surprisingly well, especially considering that this morning I incorporated my alarm clock into my dream for a good twenty minutes and didn’t wake up exactly when I’d planned. It happens!

making pumpkin pancakes

This post won’t be long since I know we’re all up to our ears in pie crust, turkey brine, green beans, and cranberries. Best of luck to y’all for smooth preparations and a wonderful Thanksgiving tomorrow!! I’m off until Sunday.

pumpkin praline pancakes

Pumpkin praline pancakes

In the meantime, enjoy these wonderful pancakes that were originally planned as waffles, but were so soft and fluffy they started refusing to come off the waffle iron in one piece. Does that mean I need a new one? Who knows. They made for some delicious pancakes! Happy Thanksgiving!!

Pumpkin praline pancakes

{One year ago: Apple Pie}

Source: adapted from The King Arthur Flour Baker’s Companion

1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
2 tsp ground ginger
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
15 oz. canned pumpkin (not pumpkin pie filling)
½ cup brown sugar
6 tbs unsalted butter, melted, plus extra for greasing the skillet
4 large eggs, separated
2 cups buttermilk
½ cup chopped, toasted pecans

In a large bowl, combine the flours, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In a separate small bowl, whisk together the pumpkin, brown sugar, butter, egg yolks, and buttermilk. Add it to the flour mixture and whisk until just combined.
In a large, clean bowl, beat the egg whites until stiff. Fold the whites into the batter, then gently stir in the pecans.
Heat a skillet over medium to medium-low heat. Let it preheat until nice and hot. Add a pat of butter to the hot skillet and brush it all over. Ladle the batter onto the skillet, ¼ cup at a time. Let cook until bubbles appear on the surface, then flip them once. Let cook on the other side until just cooked through, another minute or two. Test them in the center with a toothpick. You may need to adjust the heat if your pancakes are browning too much or not enough. Repeat until all the batter is used. Serve warm with butter and maple syrup.

4 responses to “Pumpkin Praline Pancakes

  1. Julie,
    I would eat these as pancakes or as waffles (though I prefer letting my waffle iron do the work instead of standing there watching and flipping). They look delicious.

    • Thanks! Yeah I tried the waffles, I really did, but it just wasn’t working. If you can make it work, let me know your secret. 🙂

  2. Pingback: Thanksgiving Recipe Round-Up 2014 | The Texan New Yorker

  3. Pingback: Sweet Potato Roasted Garlic Hummus | The Texan New Yorker

Leave a Reply

Your email address will not be published. Required fields are marked *