Pumpkin Pecan Pancakes

Have you had enough pumpkin yet?  When it comes to Pumpkin Pecan Pancakes there is no such thing! They are light, fluffy, and spiced just right.  Slather on a little butter and top with pure maple syrup for an over-the-top breakfast you won’t soon forget.

Pumpkin Pecan Pancakes

The batter for these breakfast cakes comes together easily: Just whisk the dry ingredients (including flour and warm spices of cinnamon, nutmeg, ginger, and cloves), then fold them into the wet mixture of pumpkin, milk, butter, and eggs. For extra fall flavor, I stir in some toasted pecans.

I know a skillet works, but my electric griddle is the best way to cook pancakes.  I use a 1/3 cup measure and ladle cakes onto the hot griddle.

Cook until golden brown on the bottom, about 3-5 minutes.  Using a flat spatula, flip the pancakes and let them cook till brown, about 2-3 minutes.

Remove to a heated platter in the oven and serve immediately with whipped butter and real maple syrup.

5 from 1 reviews

Pumpkin Pecan Pancakes

 

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Prep time

30 mins

Cook time

5 mins

Total time

35 mins

 

Light and fluffy Pumpkin Pecan Pancakes aren't just for Fall. I toast my pecans and make sure there's plenty of whipped butter and pure maple syrup, and my family asks for them year round!

Author: Renée

Recipe type: Pancakes and Waffles

Cuisine: American

Serves: 10 pancakes

Ingredients

• 1½ cups all-purpose flour
• ⅓ cup packed dark brown sugar
• 2½ teaspoons baking powder
• 1½ teaspoons ground cinnamon
• ¾ teaspoon fine salt
• ½ teaspoon ground ginger
• ½ teaspoon freshly grated nutmeg
• ⅛ teaspoon ground cloves
• 1¼ cups whole milk
• ½ cup pumpkin purée (not pie filling)
• 3 tablespoons unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup toasted pecans, coarsely chopped
• 3 to 4 teaspoons vegetable oil
• Whipped butter and Pure Maple Syrup, for serving

Instructions

1. Heat the oven to 200°F and place a baking sheet on one of the racks.
2. Whisk together the flour, sugar, baking powder, cinnamon, salt, ginger, nutmeg, and cloves in a medium bowl until evenly combined; set aside.
3. Whisk the milk, pumpkin, butter, eggs, and vanilla in a large bowl until evenly combined. Add the flour mixture and pecans and stir until just mixed and moistened (the batter will be lumpy), about 30 strokes. Set the batter aside to rest while the pan or griddle heats.
4. Heat a large, seasoned cast iron skillet, nonstick frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
5. Once the pan is ready, add 1 teaspoon of the oil and tilt the pan to coat. Ladle the batter into the pan in ⅓-cup portions. Cook until golden brown on the bottom, about 3 to 5 minutes. Using a flat spatula, flip the pancakes and cook until the second side is golden brown, about 2 to 3 minutes more. Remove to the baking sheet in the oven to keep warm. Repeat with the remaining batter, adding 1 teaspoon of oil to the pan between batches. Serve immediately with whipped butter and pure maple syrup.

3.5.3208

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