Pumpkin Spiced Pecan Pancakes
Indulge in the cozy flavors of fall with these irresistibly fluffy Pumpkin Spiced Pecan Pancakes! Bursting with warm spices like cinnamon, nutmeg, and ginger, these pancakes are perfectly balanced by the rich nuttiness of chopped pecans and a subtle sweetness from brown sugar. The addition of pumpkin purée not only enhances the seasonal flavor but also gives the pancakes a moist and tender texture. Simple to prepare in under 30 minutes, this recipe is ideal for a hearty weekend breakfast or brunch. Pair these golden stacks with a drizzle of maple syrup and a sprinkle of pecans for an autumn-inspired treat that's both comforting and crowd-pleasing. Keywords: pumpkin spice pancakes, pecan pancakes recipe, fall breakfast ideas, fluffy pancakes, seasonal brunch recipes.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 3 tablespoons Brown sugar
- 0.5 cups Pecans, chopped
- 0.75 cups Pumpkin puree
- 1 large Egg
- 1 cups Milk
- 2 tablespoons Unsalted butter, melted
- 1 teaspoons Vanilla extract
- Maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar.
Stir in the chopped pecans and set the dry ingredients aside.
In a separate bowl, whisk together the pumpkin puree, egg, milk, melted butter, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently fold the mixture until just combined. Do not overmix; the batter will be slightly lumpy.
Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or cooking spray.
Spoon about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to spread the batter into an even circle if needed.
Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with maple syrup or your favorite toppings.
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 2137 mg | 93% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 59.3 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 514 mg | 40% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1353 mg | 29% | |
*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.
