Categories: Breakfast

Ingredients

• 3 cups cake flour
• 1/4 cup sugar
• 2 tbsp baking powder
• 1 tsp kosher salt
• 2 1/2 cups whole mil, plus more as needed
• 1 cup canned pure pumpkin puree
• 3 tbsp instant espresso powder
• 1 tbsp pure vanilla extract
• 1/2 tsp pumpkin pie spice
• 2 large eggs
• Salted butter, for the pan and for topping
• 1/2 cup heavy cream
• 3 tbsp caramel sauce, plus more for topping
• Chopped pecans, for topping

Directions

1. Whisk the flour, sugar, baking powder and salt in a large bowl.

2. In a separate bowl, whisk the milk, pumpkin puree, espresso powder, vanilla, pumpkin pie spice and eggs. Gradually fold the wet ingredients into the dry ingredients until just combined. If the batter is too thick, splash in a little more milk.

3. Heat a large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface. Add 1/3 cup scoop of batter to the pan and cook until small bubbles form on the surface and the edges look dry, 2 to 2 1/2 minutes. Flip and cook until golden brown on the bottom and set in the middle, 2 to 2 1/2 more minutes. Repeat with the remaining batter, adding more butter to the pan as necessary.

4. For the whipped cream: Beat the heavy cream and the caramel sauce in a medium bowl with a mixer on medium speed until lightly and fluffy, about 2 minutes. Top the pancakes with butter, the caramel whipped cream, a drizzle of caramel sauce and pecans.

Email to a friend | Print this recipe | Back