It’s the first day of Fall!!!!!!
Officially, officially ?. I am so happy right now!!! I can post as many Fall recipes as I want and feel completely okay with it ? WOOP WOOOOPPPP!!!
And in that spirit…could a recipe even get any more fall-y than this??
PUMPKIN, MAPLE pancakes with SPICED BROWN SUGAR walnuts…I mean come on people.
If that doesn’t make your plastic storage tub of hoodies, comfy blankets, and cozy wool socks shoot out from under your bed, I don’t know what will.
These pancakes…these pancaaaakkkkeesssss.
THEY MAKE ME SO HAPPY. I had a smile on my face the entire time I was making them, photographing them, and (most of all) eating them. When I popped open that first can of pumpkin puree of the season…everything became right in the world :).
I realize I am overly obsessed with fall in a very non-socially-acceptable way.
Sorry I’m not sorry.
I am shamelessly obsessed with this season. I love everything about it: the perfect weather, the gorgeous changing leaves, the cozy fall clothing (sweaters, jeans, boots, hoodies), and a MILLION other things. It just makes me happy and warm inside :).
Let me just give you a run down of these pancakes.
A virtual “tour,” you could say, through the bite you will experience when you make these gems.
Alright so first things first…the pancake. It’s fluffy. It’s soft. Just like your average delicious pancake…but then you taste the pumpkin and maple flavor coming through and BAM. Fall slaps you in the face. Pumpkin puree and maple syrup are whisked into the batter to give you the most wonderful, deep flavor of October, crisp weather, and Thanksgiving.
That alone would be a wonderful enough experience, but then you get a crunch from the brown sugar spiced walnuts. The combination between the pancake and the walnuts is hands down what makes this recipe so fantastic. The walnuts themselves – a mix of sweet, savory, and spicy – contrast so beautifully with the slightly sweet, pumpkin-y pancake.
You know in those cheesy shows or movies where someone takes a sip or a bite of something, they close their eyes, and you are suddenly transported with them to a field where they are sprinting in a flow-y skirt? Or laying in a hammock on the beach, slowly swaying back and forth?
When I take a bite of these pancakes, my mind transports to a hundred different rapidly changing images of fall. Pumpkins. Leaves. Cinnamon. Soups. Cuddling inside on a chilly night.
Heaven in a bite.
Fall in a bite.
Maaaakkkkeeee them and celebrate autumn with me ?.
- For the pancakes:
- 1 15 oz can pumpkin puree
- ¾ cups maple syrup
- 2½ cups pancake mix (we used Jiffy)
- 1¼ cup milk
- 2 eggs
- 2 tablespoons vegetable oil (canola works too)
- For the walnuts:
- 1 cup walnuts
- 1 tablespoon butter
- 3 teaspoons brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon ginger powder
- 5 grates fresh nutmeg
- 2 pinches cayenne (or more to taste)
- 1 small pinch of salt
- For the pancakes, whisk together all ingredients in a large bowl
- Heat the largest pan you have over medium heat
- Melt some butter in the pan and make your pancakes (we used about ½ cup of batter per pancake)
- You will need to continue to melt more butter in the pan as you make the pancakes to keep the surface oiled
- For the walnuts:
- Add the nuts, the brown sugar, and all the spices into a pan until the nuts are toasted and the brown sugar is no longer grainy
- Top the finished pancakes with butter, maple syrup, and the walnuts
- *Tip: If you are making them in batches, keep the finished pancakes in a 200 degree oven to keep warm until everything is finished*
Nutrition information is for one pancake!
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy fall recipes? Check these out: