The Best Pumpkin Pecan Pancakes
The minute fall hits, I become very basic. It's pumpkin spice EVERYTHING. I even put pumpkin spice in my pancakes.
I personally prefer cooking the pumpkin pecan pancakes in canola oil.
WHAT OIL SHOULD I USE?
– All-purpose flour – Pumpkin puree – Cinnamon – Nutmeg – Butter
In a medium bowl, whisk together the dry ingredients, 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 more 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.
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