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Pumpkin Pan Cakes With Salted Pecan Butters Cotch Recipe

Home » Written Recipes » Recipes » Desserts » Caramel Recipes » Pumpkin Pan Cakes With Salted Pecan Butters Cotch Recipe
Pumpkin pancakes with salted pecan butterscotch

Serving Details

Serves: 4-6 people

Recipe Description

Indulge in these fluffy pumpkin pancakes, drizzled with a homemade salted pecan butterscotch sauce. These pancakes offer a comforting, spiced flavor perfect for autumn mornings. Top with crunchy pecans and a rich caramel sauce that brings a delightful sweetness to each bite.

Cooking Time

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Total Time: 35 minutes

Nutritional Ingredients

  • Calories: 300 kcal per serving
  • Protein: 6g
  • Carbohydrates: 40g
  • Fat: 14g
  • Sodium: 250mg

Ingredients

For the Pumpkin Pancakes

  • 1 cup pumpkin puree
  • 1 1/2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup milk
  • 1 egg
  • 2 tbsp melted butter

For the Salted Pecan Butterscotch Sauce

  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1/2 cup pecans, chopped
  • 1/2 tsp sea salt

Instructions

Making the Pumpkin Pancakes

  1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. In a separate bowl, mix the pumpkin puree, milk, egg, and melted butter until well combined.
  3. Pour the wet ingredients into the dry ingredients, stirring until just combined (avoid overmixing).
  4. Heat a non-stick skillet over medium heat and lightly oil it. Pour 1/4 cup batter per pancake onto the skillet.
  5. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook the other side until golden brown. Repeat with remaining batter.

Making the Salted Pecan Butterscotch Sauce

  1. In a saucepan, combine brown sugar, butter, and heavy cream over medium heat.
  2. Stir continuously until the butter is melted and the mixture begins to bubble.
  3. Add the chopped pecans and sea salt, stirring for an additional 2-3 minutes until sauce thickens.
  4. Remove from heat and let cool slightly before serving over the pancakes.

FAQs

Can I make the pancakes ahead of time?

Yes, you can make the pancakes ahead and store them in an airtight container in the fridge for up to 2 days. Reheat on a skillet for the best texture.

What can I use instead of pecans?

You can substitute walnuts or almonds for pecans in the butterscotch sauce for a different flavor.

Can I freeze the butterscotch sauce?

Yes, the butterscotch sauce can be frozen in an airtight container for up to a month. Thaw and reheat gently before serving.

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