Pumpkin Spice Pancakes

Prep Time 2 hrs

Cook Time 20 mins

Total Time 2 hrs 20 mins

Difficulty: Intermediate

Servings: 6

Best Season: Fall, Winter

Description

This recipe captures the essence of the season with a delicate aroma and a taste that is deeply satisfying. The fluffy texture and hint of spice provide a truly wonderful and delightful experience, making it a perfect morning treat.

Ingredients

1 cup smoked pumpkin puree (Note 1)

Dry Ingredients

2 cups All-Purpose Flour
2 Tbsp granulated sugar
2 tsp Baking Powder
1/2 tsp fine sea salt
1 Tbsp Pumpkin Spice

Wet Ingredients

1 cups 1+3/4 Buttermilk
2 large eggs
1/4 cup unsalted butter, melted

Toppings

Browned Butter (see description)
Smoked Pumpkin Spice Butter
Pumpkin Spice Whipped Cream
Candied Pepitas (Pumpkin Seeds)

Smoked Pumpkin Spice Butter

1/2 cup softened cold-smoked unsalted butter
1 Tbsp Pumpkin Spice

Pumpkin Spice Whipped Cream

1 cup heavy cream
2 Tbsp powdered sugar
1 tsp 1+1/2 pumpkin spice
1/2 tsp vanilla extract

Candied Pepitas

1 cups 1+3/4 pumpkin seeds, 8 oz
6 tablespoons brown sugar
1 Tbsp Pumpkin Pie Spice
½ tsp fine sea salt
½ tsp vanilla extract
1 ½ Tbsp water

Instructions

1
Cut and seed a pie pumpkin, rub cut surfaces with olive oil and smoke at 225℉ for 2 hours.
2
Once cooked, scoop out the filling and blend in a food processor until smooth**
3
Whisk together the flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl.
4
In a separate bowl, whisk together the buttermilk, eggs, smoked pumpkin puree, and 4 Tbsp of melted, unsalted butter.
5
Gently fold the wet ingredients into the dry until just combined. Do not overmix.
6
Heat a lightly oiled griddle over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles appear and the edges are set. Flip and cook until golden brown.
7
Stack the pancakes. Top with a pat of the Smoked Pumpkin Spice Butter and a dollop of Pumpkin Spice Whipped Cream. Drizzle generously with the Brown Butter Drizzle and sprinkle with Candied Pumpkin Seeds.

Browned Butter:

8
Melt 4 Tbsp of unsalted butter in a small saucepan over medium heat. Swirl constantly until the milk solids turn golden brown and smell nutty. Remove from heat immediately.

Smoked Pumpkin Spice Butter:

9
Cold-smoke unsalted butter for 2 hours (applewood). Mix softened smoked butter with pumpkin pie spice.

Pumpkin Spice Whipped Cream:

10
Keep everything ice-cold.
11
Whisk the cream, sugar, pumpkin spice, and vanilla in a measuring cup until smooth.
12
Allow to steep for 5 minutes than strain the flavored cream into the dispenser.
13
Seal, insert the charger, and fully charge the dispenser. Shake vigorously for about 10 seconds.

Candied Pumpkin Seeds

14
Prepare baking sheet for cooling: Line a baking sheet with parchment paper or a silicone baking mat.
15
Add the brown sugar, pie spice, salt, vanilla and water to a medium skillet. Place the skillet over medium heat and cook, stirring often, until the brown sugar melts into a bubbling sauce, about 1 minute.
16
Stir in the seeds so that the brown sugar sauce coats them. Cook, stirring the entire time, until they look candied and smell nutty, 2 to 3 minutes. As the seeds heat up in the pan, the sauce will slowly coat them and turn shiny. Watch closely as the seeds cook so that they do not burn.
17
Transfer the candied pecans to the prepared baking sheet and spread them out in one layer. Allow the pecans to cool down and break them up before serving. (Note 2)

Note

1) You can use fresh or canned, but not pumpkin pie filling. You will also have leftover pumpkin if you are using fresh. Refrigerate for up to 7 days or can be frozen for several months in an airtight container
2) If the finished seeds are too sticky after cooling, heat your oven to 325°F and bake for 5 to 10 minutes to help harden the coating.

Read it online: https://brinnerbites.com/recipe/pumpkin-spice-pancakes/