Ingredients:

  • 1 Cup All Purpose Flour
  • 1 Tablespoon Baking Powder
  • ¼ Teaspoon Salt
  • ½ Teaspoon Ground Cinnamon
  • ½ Cup Buttermilk
  • ½ Cup Heavy Cream
  • 3 Tablespoons Butter-Melted
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup Pumpkin Puree
  • 3 Tablespoons Brown Sugar 
  • 1 Cup White Chocolate Chips
  • 1 Cup Butter Pecan Syrup (recipe at bottom)

Directions:

  1. Heat a non-stick electric griddle, large cast iron skillet or cast iron griddle to 350°F (If you are using a cast iron skillet or griddle heat on medium heat). 
  2. In a large mixing bowl whisk together the flour, baking powder, salt and cinnamon.
  3. In a separate bowl mix together the buttermilk, heavy cream, melted butter, egg, vanilla extract, pumpkin puree and brown sugar until the mixture is smooth and doesn’t have any lumps. 
  4. Add the liquid mixture to the bowl of dry ingredients and stir gently just until everything is incorporated. Once everything is mixed together gently stir in the white chocolate chips
  5. Using a 1/3 cup measurement scoop the mix onto the hot griddle or skillet and cook for 2-3 minutes.
  6. Once little bubbles have formed throughout each pancake flip and cook for another 2 minutes.
  7. Remove from heat and stack together. Continue cooking the rest of the batter. Once you have cooked all of the pancakes top with the butter pecan syrup.

Butter Pecan Syrup

Ingredients:

  • 1 Cup Pure Maple Syrup
  • 1 Cup Chopped Pecans
  • ¼ Cup Butter (unsalted)
  • ¼ Teaspoon Kosher Salt

Directions:

  1. In a medium sauce pan melt the butter over low heat.
  2. Add the pecans to the melted butter and cook on low heat for 2 minutes.
  3. Stir in the maple syrup and salt to the mixture and turn off the heat.
  4. ENJOY.