We are embracing all things pumpkin spice this fall, from pumpkin spice coffee cake in our Zoom classes to pumpkin spice pancakes! Check out this recipe below!
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Link to recipe for New Orleans School of Cooking Pralines: https://bit.ly/2Hp48ce
Pumpkin Spice Pancakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt, divided
- 1 1/2 teaspoons cinnamon, divided
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons granulated sugar
- 1 large egg
- 3/4 cups whole milk
- 1/4 cup plain yogurt
- 1 cup pumpkin puree
- 1 teaspoon New Orleans School of Cooking Vanilla
- 3 tablespoons melted butter, plus extra for cooking
- 2/3 cups chopped New Orleans School of Cooking Pralines, chopped fine, plus
- extra for garnish
- 6 tablespoons unsalted butter, at room temperature
- 1 tablespoon maple syrup, plus extra for serving
1. Preheat a griddle or cast-iron skillet over medium heat. In a large bowl whisk together flour, baking powder, baking soda, 1/2 teaspoon kosher salt, 1 teaspoon cinnamon, nutmeg, cloves, and sugar. In a separate bowl, whisk together egg, milk, yogurt, pumpkin puree, and vanilla.
2. Pour wet ingredients into the flour mixture. Mix with a spatula until mostly combined. Add melted butter and chopped praline topping and continue to mix until no dry flour remains.
3. Grease pan with extra melted butter and dollop batter in 1/4 cup increments, spreading into a 4 to 5-inch circle. Cook until pancakes look dry around the edges and begin to bubble on top, about 3 minutes. Flip pancakes and cook for two minutes on the second side.
Keep finished pancakes warm in a low oven while cooking the remaining batter.
4. While pancakes cook, make cinnamon butter by combining unsalted butter, maple syrup, remaining 1/2 teaspoon kosher salt, and 1/2 teaspoon cinnamon in a small bowl. Use a hand mixer to beat until smooth.
5. Serve pancakes with cinnamon butter, maple syrup, and extra chopped praline topping.