Topped with Crushed Walnuts, Maple Syrup & Whipped Cream
These light, fluffy pumpkin pancakes are a delicious celebration of fall flavors. “
“Pumpkin purée adds beautiful color and subtle spice, while crushed walnuts provide a wonderful crunch. “
“A generous drizzle of warm maple syrup and a cloud of whipped cream finish this breakfast or brunch favorite.
Ingredients
• 1½ cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons pumpkin pie spice
• 1 cup pumpkin purée
• 1¼ cups buttermilk
• 2 large eggs
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• ½ cup finely chopped walnuts, plus additional for topping
• Maple syrup, for serving
• Whipped cream, for serving
Preparation
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
In another bowl, whisk together the pumpkin purée, buttermilk, eggs, melted butter and vanilla. Add the wet ingredients to the dry ingredients and gently stir just until combined. Do not overmix; a few small lumps are fine. Fold in the chopped walnuts.
Heat a lightly buttered griddle or large skillet over medium heat. Pour approximately ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2–3 minutes. Flip and cook another 1–2 minutes, until golden brown and cooked through.
Stack the pancakes high and generously top with crushed walnuts, warm maple syrup and a beautiful dollop of whipped cream.
Serves 4–6.
Bruce Lesman is a food columnist and culinary creative known for indulgent desserts, classic Americana, and restaurant-style comfort food. His Culinary Confidential column celebrates nostalgia, technique, and just a touch of showmanship.
Bruce’s prior positions include Corporate Food & Beverage Director, Cunard and Seabourn Cruise Lines; Vice President, Canyon Ranch Wellness Resorts; and Lead Consultant, Miami Culinary Institute. He resides in Nogal, New Mexico.
