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.
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.
How to make pumpkin pecan pancakes?
- 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
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.
Looking for more pumpkin recipes?
Check out my pumpkin pie tres leches cake, pumpkin cheesecake with biscoff crust and for something on the savory side, try my pumpkin soup with crispy proscuitto.
Pumpkin Pecan Pancakes
pumpkin pancakes with pancakes
Servings: 4
Calories: 1625kcal
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
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
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Elizabeth Parkins says
My daughter loved these pancakes. They’re delicious
Abigail Miller says
How much baking soda? How much maple syrup?
Cari says
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.