Pumpkin Pecan Pancakes
Bring the cozy flavors of autumn to your breakfast table with these irresistibly fluffy Pumpkin Pecan Pancakes! Infused with warm spices like cinnamon, nutmeg, and ginger, and enriched with creamy pumpkin puree, these pancakes are the perfect blend of sweet and nutty. The addition of chopped pecans adds a delightful crunch in every bite, while a hint of vanilla and brown sugar elevates their comforting flavor. Quick to whip up in under 30 minutes, these pancakes are ideal for festive mornings or a fall-inspired weekend brunch. Top them with a drizzle of maple syrup, a dollop of whipped cream, and a sprinkle of extra pecans to make your stack truly indulgent. Perfect for pumpkin lovers and seasonal breakfast enthusiasts alike, this recipe is your go-to for autumn comfort food!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 0.25 teaspoons Salt
- 1 cup Pumpkin puree
- 1 cup Milk
- 1 large Egg
- 2 tablespoons Brown sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter, melted
- 0.5 cups Pecans, chopped
- 1 as needed Cooking spray or additional butter
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate medium bowl, mix the pumpkin puree, milk, egg, brown sugar, vanilla extract, and melted butter until smooth.
Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it’s okay if there are a few lumps.
Gently fold in the chopped pecans to evenly distribute them in the batter.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
For each pancake, ladle about 1/4 cup of batter onto the skillet. Spread it slightly to form a circle.
Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
Flip the pancake and cook for an additional 2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more butter or spray to the skillet as needed.
Serve warm with maple syrup, extra pecans, or whipped cream as desired.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 535 mg | 23% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 12.2 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
