Pumpkin pecan pancakes are a dreamy combination of spiced pumpkin pancakes and lightly-toasted pecans. The result? A heavenly fluffy cake with a nutty flavor and texture--yes, please!
1cuppumpkin pureeunflavored - not pumpkin pie filling
1 ½cupmilk
2large eggs
1/4cupbrown sugar
2tablespoonsoil or melted butter
1teaspoonvanilla extract
2cupsall-purpose flour
1tablespoonbaking powder
1/2teaspoonbaking soda
1 1/2teaspoonsground cinnamon
1/2teaspoonground allspice
1/2teaspoonground ginger
1/4teaspoonground nutmeg
1/4teaspoonsalt
1/2cupchopped pecans
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Instructions
In a large mixing bowl, whisk together pumpkin puree, milk, eggs, brown sugar, oil, and vanilla.
On top of wet ingredients, add flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. Gently toss dry ingredients together before stirring into wet ingredients. Stir until smooth, but don’t overmix. Fold in pecans (see note).
Heat a griddle over medium heat. If desired, butter or oil the pan. Scoop batter by about 1/4-cup portions onto heated pan. Cook until bubbles appear and pancakes start to look dry around the edges, 3-4 minutes.
Flip and cook for another 2-3 minutes or until golden brown and cooked through. Repeat with remaining batter. Serve immediately.
Notes
This is a fairly thick batter, so you may have to turn your heat down to medium-low if they are getting done too quickly on the outside and not cooking through to the middle.
If you want a more uniform distribution of pecans, you can sprinkle them onto each pancake after you pour the batter on the griddle (before flipping).