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Recipe of the Week: Buttermilk Pumpkin Pancakes & Pecan Spice Maple Syrup

Pumpkin and pancakes is a match made in heaven.

It’s everyone’s favorite time of the year where your favorite meals get a dash of pumpkin spice.  Kitchenista, Miss Angela Davis, has whipped up a recipe for pancakes that will surely have you in the fall spirit if you’re not there already.  Try this pumpkin spice recipe along with the pecan spice maple syrup and literally get your life.  Send us a plate as well!


via Kitchenista Diaries

via Kitchenista Diaries


Pumpkin Pancakes:
  • 2 cups White Lily All Purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 can organic pumpkin puree
  • 1 to 1 1/4 c. buttermilk
  • 2 tsp pumpkin spice, recipe follows (or use your own)
  • 2 eggs
  • 1/4 c. light brown sugar
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp orange zest or orange extract
  • 4 tbsp melted and cooled unsalted butter
  • Unrefined coconut oil or butter flavored shortening, for griddle
Pecan Spiced Maple Syrup:
  • 1 c. pure maple syrup
  • 1/2 c. pecans
  • 1/2 tsp pumpkin spice, recipe follows (or use your own)
  • 1 tbsp butter
Pumpkin Spice Blend:
  • 2 tbsp ground Saigon cinnamon
  • 1 tbsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp ground allspice
  • 1 tsp freshly grated nutmeg
  • 1/2 tsp ground cardamom


  1. To prepare the syrup, combine the maple syrup, pecans and orange extract in a small sauce pan over low heat.  Simmer 5 minutes and then turn off the heat.
  2. To prepare the coconut ginger whipped cream, you will need to open up the can of refrigerated coconut milk and scoop out the thickened cream that floats to the top.
  3. Add the vanilla extract, nutmeg, ginger (more or less depending on how much cream you have), and powdered sugar if desired. Whip until the coconut cream is nice and stiff, and then transfer to the fridge until needed later.
  4. In a large bowl, combine the flour, baking powder and salt.
  5. In a separate bowl, combine the pureed pumpkin, brown sugar, coconut milk, coconut oil, vanilla extract, orange extract, and all spices.
  6. Next, separate your eggs, adding the yolks to your wet ingredients and the whites to a small bowl. Using your electric mixer on high speed, beat the eggs until stiff peaks form.
  7. Gently fold the pumpkin mixture into the dry ingredients until the flour is incorporated. There is no need to use the electric mixer, and you don’t want to overwork the batter. It will be slightly thick, but light and foamy. Fold in the egg whites to the batter, again being careful not to work it too hard.
  8. Heat your skillet or griddle over medium heat.  You will see them start to pop around the edges and see the edges brown, so after about 3 minutes I flipped them over without any issues and allowed them to finish cooking another couple minutes. Transfer to plates or to a warm oven while you finish cooking the rest.
  9. To serve, stack your pancakes (2-3 per person is plenty) and drizzle with maple syrup. Top with a dollop of whipped cream, and prepare your taste buds for the taste of autumn!

image via Kitchenista Diaries

About A.Nikk (185 Articles)
I love food and social media

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