Late fall means everything pumpkin. With the holidays, many of us have brunch guests, and serve seasonal pumpkin dishes like this delicious Pumpkin Pancake with Maple Sausage & Butter Pecan Syrup. This is almost a meal in itself, since it has maple flavored sausage, pancake and syrup.

Guests won’t guess how easy it is, but they will gobble up every bite.

8 Servings

1 12 oz. package maple breakfast sausage links

1/4 cup butter

Pancake:
1 cup milk
1 cup flour
4 eggs
1/2 teaspoon salt
3/4 cup pumpkin puree, (not pumpkin pie mix)
2 teaspoons pumpkin pie spice

Butter Pecan Syrup:
2 tablespoons butter
3/4 cup whole pecans
1 cup maple syrup

Powdered sugar

1. Preheat oven to 400°.
2. Place the maple sausage links in a 10-12" cast iron skillet.
3. Add a cup of water and bring to a boil.
4. When the water has evaporated, turn the heat down to low and brown the sausages.
5. Remove from the pan and melt the butter.
6. Arrange the sausages spoke-fashion in the pan.
7. Measure the pancake ingredients into a blender; whizz until smooth, scraping the sides once or twice.
8. Pour the mixture evenly over the sausages.
9. Place the skillet into the oven and bake 20-30 minutes or until set.
10. Meanwhile, make the syrup: melt the butter in a small skillet; add the pecans and toast for a minute or two.
11. Add the maple syrup, bring to a boil, then turn down to low and keep warm.
12. When the pancake is set, remove from the oven, pour the syrup over all, and cut into wedges.
13. Sprinkle each wedge with powdered sugar and serve.

Amount Per Serving
Calories 479 Calories from Fat 252
Percent Total Calories From:
Fat 53% Protein 10% Carb. 37%

Nutrient Amount per Serving
Total Fat 28 g
Saturated Fat 10 g
Cholesterol 157 mg
Sodium 644 mg
Total Carbohydrate 44 g
Dietary Fiber 1 g
Sugars 0 g
Protein 12 g

Vitamin A 112% Vitamin C 3% Calcium 0% Iron 11%