Pumpkin, Maple Pancakes with Brown Sugar Spiced Walnuts
- Author: Annie Chesson
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: About 15 pancakes 1x
- For the pancakes:
- 1 15 oz can pumpkin puree
- 3/4 cups maple syrup
- 2 1/2 cups pancake mix (we used Jiffy)
- 1 1/4 cup milk
- 2 eggs
- 2 tablespoons vegetable oil (canola works too)
- For the walnuts:
- 1 cup walnuts
- 1 tablespoon butter
- 3 teaspoons brown sugar
- 1/4 teaspoon cinnamon
- 1/8 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 1/2 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*
