Soft and Fluffy Pumpkin Pancakes
Serves 2 | 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
¾ cup
Pumpkin Pie Filling
(Contains Wheat)
4 tbsp
Maple Syrup
1 tsp
Pumpkin Pie Spice Mix
1.5 cup
All-Purpose Flour
(Contains Wheat)
1 tbsp
Baking Powder
28 g
Pecans, chopped
(Contains Pecans/Pacanes)
1 unit
Egg
(Contains Egg)
237 mL
Milk
(Contains Milk)
4 tbsp
Brown Sugar
Not included in your delivery
6 tbsp
Unsalted Butter*
(Contains Milk)
0.63 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, remove 2 tbsp butter from the fridge and set aside in a warm place to soften. 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.
