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autumn pancakes with caramelized walnuts

(2 ratings)
Megan213 avatar
Blue Ribbon Recipe by
Megan Todd
@Megan213
Warren, OH

This is a dish my family looks forward to every autumn, one they especially enjoy on Thanksgiving morning. After I get my turkey all stuffed and in the oven, I wake my family with the wonderful aroma of pumpkin pancakes topped with caramelized walnuts with sausage & bacon on the side. It's a tradition I started with my family when my children were just babies. One I hope they carry on to their children. ** I have adapted this family recipe to be gluten-free, recipe included. They are also a great "make ahead" dish. I freeze them with wax paper between each pancake for a quick breakfast!

Blue Ribbon Recipe

Light and fluffy with flavor from the allspice and cinnamon, these pancakes are really good. The candy walnuts add some crunch and sweetness. I may make the walnuts again just for a snack, they're that good. I can't imagine a better way to wake up on a fall morning, than to the aroma from these pumpkin pancakes sizzling on the stove.

— The Test Kitchen @kitchencrew
(2 ratings)
yield serving(s)
prep time 10 Min
cook time 15 Min
method Griddle

Ingredients For autumn pancakes with caramelized walnuts

  • PUMPKIN PANCAKES
  • 2 c
    almond milk
  • 1 c
    pumpkin puree
  • 1/4 c
    pumpkin butter
  • 4 Tbsp
    butter, melted (cooled)
  • 4 lg
    eggs
  • 1 Tbsp
    pure vanilla extract
  • 1/4 c
    light brown sugar, packed
  • 3 c
    all-purpose flour
  • 1 1/2 Tbsp
    baking powder
  • 1/2 tsp
    sea salt
  • 1 tsp
    allspice, ground
  • 1 tsp
    cinnamon, ground
  • CANDIED WALNUTS
  • 1 Tbsp
    butter
  • 3 Tbsp
    brown sugar, firmly packed
  • 1 Tbsp
    light corn syrup
  • 1/4 tsp
    nutmeg
  • 1 c
    walnuts
  • real maple syrup
  • whipped topping

How To Make autumn pancakes with caramelized walnuts

  • 1
    In a large bowl add milk, pumpkin puree, pumpkin butter (you can use an extra 1/4 cup pumpkin puree if you don't have pumpkin butter), butter, eggs, vanilla, & brown sugar. Mix together well.
  • 2
    In a separate bowl, add flour, baking powder, sea salt, allspice, & cinnamon. Mix well.
  • 3
    Add flour mixture to pumpkin mixture and mix together well with a whisk until smooth.
  • 4
    Coat griddle with cooking spray and heat to high. Drop batter by 1/2 cupfuls, cook until golden brown and flip to cook the other side until golden brown. About 4-6 minutes.
  • 5
    To make caramelized walnuts, melt butter in skillet over medium-low heat. Add brown sugar, nutmeg, & corn syrup; cook about 3 minutes until bubbly. Stirring to prevent burning. Add walnuts, coat with sugar mixture and cook until slightly golden, but not dark. Stir constantly.
  • 6
    Pour onto wax paper... allow to cool.
  • 7
    Serve pumpkin pancakes with caramelized walnuts atop. Top with real maple syrup and whipped cream.
  • 8
    *To make gluten-free....use 3 cups all-purpose gluten free flour in place of flour. And use gluten-free baking powder, spices, & brown sugar. Follow same directions for preparing. *Caramelized pecans also work well.
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