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.
- 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
- Heat the oven to 200°F and place a baking sheet on one of the racks.
- Whisk together the flour, sugar, baking powder, cinnamon, salt, ginger, nutmeg, and cloves in a medium bowl until evenly combined; set aside.
- 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.
- 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.
- 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.
I hope you are having a great weekend and would love to hear about the highlights. What is your very favorite thing about Thanksgiving?
Thanks so much for your support of Cheery Kitchen. Come back soon and be watching for the perfect butter for these pancakes and lots of other delicious baked goodies. Please share this pin with all your friends and have a great rest of your weekend.