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    Home » Recipes » Breakfast » The BEST Pumpkin Pecan Pancakes

    Published: Nov 16, 2021 · Modified: Sep 21, 2022 by Cari · This post may contain affiliate links. · 3 Comments

    The BEST Pumpkin Pecan Pancakes

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    Jump to Recipe

    The minute November first hits, I become very basic. It's pumpkin spice EVERYTHING. I even put pumpkin spice in my pancakes. I love making these pumpkin pecan pancakes on the weekends.

    Ingredients

    • All-purpose flour
    • Baking powder
    • Baking soda
    • Salt
    • White sugar
    • Milk
    • Egg
    • Butter
    • Pumpkin puree
    • Cinnamon
    • Ginger
    • Nutmeg
    • Cloves
    • Pecans

    Directions

    • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
    • In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
    • Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix.
    • Butter your griddle or spray with non-stick cooking spray and set to medium low heat. Pour ¼ cup of batter for each pancake and top with 1-2 tablespoons of pecan pieces.
    • Cook each pancake for approximately 2 minutes per side or until golden.
    • Top the pancakes with whipped cream and candied pecans and maple syrup

    What kind of oil to cook your pancakes in?

    I personally prefer cooking the pumpkin pecan pancakes in canola oil. Canola oil has a high smoke point and doesn't impart any flavor into the pancakes.


    When do you flip the pumpkin pecan pancakes?

    The pancakes should cook for about 2 minutes per side. Flip the pancakes when you see bubbles form on the surface of the pancakes and the side of the pancakes start to set. Only flip the pancakes once.

    Variations

    Looking for a nut-free option? Simply omit the pecans from this recipe.

    Looking for vegan pumpkin pancakes? Swap the milk for almond milk, butter for coconut oil and omit the egg.

    Storage

    These pancakes will keep in the freezer for upto 1 month. Once you've cooked the pancakes, allow them to cool completely. Layer pancakes between sheets of waxed paper and place inside a reusable freezer bag.

    When it's time to reheat your frozen pancakes, place your pancakes in the toaster and heat until warm. 

    Check out these pumpkin recipes

    • Pumpkin Pecan Cinnamon Rolls
    • Pumpkin pie and cheese pastelitos (Pastelitos de calabaza y queso)
    • Pumpkin Pie Tres Leches Recipe
    • The BEST Pumpkin Cheesecake with Biscoff Crust
    The BEST pumpkin pecan pancakes
    Print Recipe
    5 from 2 votes

    Pumpkin Pecan Pancakes

    pumpkin pancakes with pancakes
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Breakfast
    Cuisine: American
    Servings: 4
    Calories: 1625kcal
    Author: Cari

    Ingredients

    • 1 ½ cups all-purpose flour
    • 3 ½ teaspoons baking powder
    • 1 Teaspoon baking soda
    • ½ teaspoon salt
    • 1 tablespoon white sugar
    • 1 ¼ cups milk
    • 1 egg
    • 3 tablespoons butter melted
    • ½ cup pumpkin puree
    • ½ teaspoon cinnamon
    • ¼ teaspoon ginger
    • ¼ teaspoon nutmeg
    • pinch of ground cloves
    • ¾ cup pecan pieces

    Instructions

    • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
    • In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
    • Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix.
    • Butter your griddle or spray with non-stick cooking spray and set to medium low heat. Pour ¼ cup of batter for each pancake and top with 1-2 tablespoons of pecan pieces.
    • Cook each pancake for approximately 2 minutes per side or until golden.
    • Top the pancakes with whipped cream and candied pecans and maple syrup

    Video

    Nutrition

    Serving: 2pancakes | Calories: 1625kcal | Carbohydrates: 199g | Protein: 45g | Fat: 77g | Saturated Fat: 14g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 2898mg | Potassium: 1324mg | Fiber: 17g | Sugar: 38g | Vitamin A: 19920IU | Vitamin C: 6mg | Calcium: 1373mg | Iron: 15mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

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    Categories: Breakfast

    Reader Interactions

    Comments

    1. Elizabeth Parkins says

      January 06, 2022 at 6:04 pm

      5 stars
      My daughter loved these pancakes. They’re delicious

      Reply
    2. Abigail Miller says

      February 20, 2022 at 4:03 pm

      How much baking soda? How much maple syrup?

      Reply
      • Cari says

        February 20, 2022 at 6:43 pm

        Thank you so much for catching that! It’s 1 teaspoon of baking soda, just fixed the recipe. For the maple syrup you can top the pancakes with as much (or as little) as you’d like.

        Reply

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

    More about me →

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