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.
Allergens:
Wheat
•Pecans
•Egg
•Milk
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
/ serving 2 people
1 unit(s)
Pumpkin Pie Filling
4 tbsp
Maple Syrup
1 tsp
Pumpkin Pie Spice Mix
(May contain Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy)
1.5 cup
All-Purpose Flour
(Contains Wheat)
3 tsp
Baking Powder
28 g
Pecans
(Contains Pecans)
1 unit(s)
Egg
(Contains Egg)
237 mL
Milk
(Contains Milk)
4 tbsp
Brown Sugar
Not included in your delivery
0.63 tsp
Salt*
6 tbsp
Unsalted Butter*
Nutrition Values
Calories1090 kcal
Fat44 g
Saturated Fat26 g
Carbohydrate135 g
Sugar63 g
Dietary Fiber4 g
Protein24 g
Cholesterol200 mg
Sodium1820 mg
Trans Fat2 g
Potassium350 mg
Calcium1200 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Large Non-Stick Pan
•Measuring Spoons
•Spatula
•Large Bowl
•Whisk
•Small Pan
•Measuring Cups
•Aluminum Foil
•Small Bowl
Instructions
1
- 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 from heat. Transfer candied pecans to the parchment-lined plate.
- Carefully wash pan clean.
2
- Melt 2 tbsp butter in a small pan over low heat, or in a microwavable bowl. (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 together 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.
3
- 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 two 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.
4
- Add 2 tbsp softened butter and 1 tsp maple syrup to a 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