At the beginning of October Unprocessed one of our biggest hurdles was going to be breakfast cereal (which, I'm proud to say is no longer a sore spot after a month of forced alternate breakfast choices). These pancakes, and numerous others of various flavors, were made en mass to help ease my poor son's pain of having to endure the entire month without commercial cereal. They freeze well and warm nicely in the toaster. The fruit and nut topping is quick and easy to make, even first thing in the morning.
All of the pictures I took of these pancakes turned out blurry (and worse than my usual pictures) for some reason, so I just want to mention to you that by the time I captured this particular picture, enough time had gone by that the syrup had soaked into the already very cold pancakes. And I was hungry, so I ate them. And by the time I saw the only picture that turned out and noticed that there was no buttery, syrupy topping glistening on top of these super moist, flavorful pancakes, they were gone.
At any rate, they were quite delicious even cold; I'm not sure if it was the richness of the buttermilk, or the pumpkin and pecan combination, or the pears and maple syrup...or a combination of all of those things.
This recipe makes quite a few pancakes, so if you'd like to freeze them like we did, simply cool them on a wire rack, transfer them in a single layer to trays lined with waxed paper, and put them in the freezer. Once frozen, transfer them to an airtight container and store in the freezer. When ready to eat, pop them in the toaster or warm them in the oven while you make the fruit and nut topping (which can also be made in larger batches and stored in the refrigerator and warms nicely in a small saucepan on the stove). I suppose all of the rewarming could be done in a microwave, too, but I don't own one, so I can't say for certain. If you choose to make them and reheat them in a microwave, please come back and let us know how it turns out.
Pumpkin Pecan Pancakes with Cinnamon Pear Topping
makes 20 4-inch pancakes
- 1 c unbleached all purpose flour
- 1 c whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3 eggs
- 1 2/3 c buttermilk
- 1/4 c pure maple syrup
- 1 c pumpkin puree
- 2 Tbs oil (extra virgin olive oil, canola oil, coconut oil, or melted butter)
- 1 c chopped pecans (or 1/2 c chopped pecans and 1/2 c chocolate chips)
In another bowl, whisk the eggs until frothy. Add the buttermilk, maple syrup, pumpkin puree, and oil and whisk until well mixed.
Pour the wet mixture into the dry mixture. Whisk until smooth.
Fold the nuts (and chocolate chips, if using) into the batter.
Oil a griddle or large skillet set to medium heat. Drop batter by 1/4 c onto hot griddle or skillet. Cook 2-3 minutes, or until small bubbles surface on the top of the cake. Flip and cook another 2-3 minutes, or until bottom is golden.
For the topping:
- 2 tsp butter
- 1 large pear or apple, peeled and diced
- few good pinches cinnamon
- 2 Tbs chopped pecans
- 1/4 c pure maple syrup
Stir in the pecans and maple syrup.
Serve immediately over pancakes.