I love weekends for many reasons, especially because that’s when I have time to make something special for breakfast, such as these pumpkin pancakes with caramel sauce and pecans. I am using a tested recipe for pumpkin pancakes and dressing them up a bit with a good caramel sauce – it’s such a tasty and pretty combination, and it’s perfect for a Thanksgiving breakfast or brunch!
With the caramel sauce dripping along the sides of pancakes, you’ll definitely want to lick your plate. Caramel + pecans + pumpkin do go really well together! Taking these photos was not an easy task – I had to exercise a lot of self-restraint, otherwise instead of looking at 7 stacked pancakes, you’d be looking at one or two:
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This is such a gorgeous breakfast, and very easy to make too, if you use the right kind of store-bought caramel sauce. If I don’t have the right kind of caramel sauce, I usually make homemade dulce de leche the night before and use it instead, because it’s so similar to caramel sauce (and even better!) in texture and flavor. After all, dulce de leche is also known as candied (caramelized) sweetened milk – and isn’t it what the caramel sauce is all about, too (caramelizing sugar in milk or heavy cream)?
So, I urge to try to make your own dulce de leche – you can find the recipe here. It’s so tasty and so much easier to make than homemade caramel sauce: you just boil sweetened condensed milk for several hours and check in every 30-40 minutes.
In a large bowl, combine pumpkin, milk, melted butter, egg, and brown sugar. Whisk until well combined, and the mixture is of even consistency.
In a separate bowl, combine dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg – mix well to combine.
Add dry ingredients to wet ingredients and whisk until just combined.
Heat up a griddle to medium heat, grease lightly if necessary. Use 1/4 measuring cup to ladle each pancake on the griddle. Cook until golden brown, flip to the other side, and cook until golden brown on the other side.