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The BEST pumpkin pecan pancakes
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5 from 1 vote

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