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:
MY OTHER VIDEOSThis 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.
Ingredients
- 1 cup pumpkin
- 1 and 1/4 cups milk
- 3 tablespoons melted butter
- 1 egg
- 3 tablespoons brown sugar
- 1 and 1/4 cups all-purpose flour, sifted and aerated
- 1 and 1/2 teaspoons baking powder
- 3/4 teaspoon (up to 1 teaspoon) cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- store-bought (or homemade) caramel sauce or homemade dulce de leche (cooked condensed milk)
- chopped pecans
Instructions
- 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.
- Serve pancakes, drizzled with caramel sauce and topped with chopped pecans. Alternatively, serve them with homemade dulce de leche (cooked condensed milk), made a day in advance.
If you like PUMPKIN, I have a wonderful board on Pinterest for you (recipes from a large number of food bloggers):
I have to say they do look good, but I tried this recipe and the recipe is terrible. The batter is way too thick and even when you thin it out with more milk and spread it thinner on the griddle with a spatula you still get a raw uncooked inside. I have to say I spent a lot of time as well as the rest of my milk and flour on this this morning and I didn’t get a single good pancake from this. I followed the directions and measurements exactly (I also make regular pancakes several times a week so this really wasn’t a case of a beginner not knowing what they are doing)
Anna, sorry to hear about your pancakes! I think what happened is you packed too much flour into your measuring cups, when measuring, which resulted in the pancake batter being too dense. I usually sift and aerate the flour when measuring – it ensures I don’t accidentally measure out more than I need. I think that was the problem here. These are actually some of my most favorite pancakes, and the recipe works great for me, but my pancake batter was not dense, and, as you can see from the photos, the pancakes were thin, not thick. So, next time – SIFT AND AERATE YOUR FLOUR to ensure that your pancake batter is thinner.
Oh my!! These look delicious! =)
I saw these on a friends Pinterest board,..and immediately repinned it to my Breakfast Recipe board!
Melissa, thank you for pinning and such a sweet comment! 🙂
Yum! I really enjoyed this recipe very much. I like to experiment, so I think I want to try this with applesauce and make my dulce de leche a bit thinner next time.
Tamara, thank you for stopping by and glad you liked them! By the way, I just posted a recipe with these pancakes + cooked apples – sort of like your idea of trying these with apple sauce. here is the recipe: pumpkin pancakes with spiced apple topping.