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(Recipe) Pumpkin and Pecan Pancakes
Oct
A Cozy Autumn Morning Treat: Pumpkin & Pecan Pancakes
The air is getting crisp, the leaves are turning gold, and the scent of autumn is finally here. October in the Netherlands is the perfect time to slow down, pour a cup of something warm, and enjoy comforting, nourishing food.
This week, we’re celebrating the season with one of our favorite fall rituals — homemade Pumpkin & Pecan Pancakes.
Fluffy, spiced just right, and filled with crunchy pecans, they capture everything we love about autumn mornings. Perfect for slow Sundays or cozy breakfasts at home, these pancakes bring a little golden warmth to your plate — no matter how grey the skies outside.
So grab your whisk, your favorite mug, and a drizzle of maple syrup… fall has officially arrived. 🍂✨
(Recipe) Pumpkin Pecan Pancakes
Serves 4 pancakes
Cook time: 15 minutes
Prep time: 15 minutes
After testing countless of these pumpkin pancakes to get the perfect spice blend: There is a mixture of the right amount of pumpkin and just enough pecans for that satisfying crunch. Once they became perfectly pillowy, they were gone in minutes at home. A great fall recipe!
Ingredients
- 2 cups (260g) all-purpose flour
- 2 eggs
- 1/4 cup (50g) brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 3/4 cup (85g) pecans, chopped
- 3/4 cup (170g) canned pumpkin purée
- 1 1/2 cups (340g) whole milk
- 1/2 cup (1 stick; 113g) butter, melted
- 1 teaspoon vanilla extract
Instructions
Step 1
Preheat your pan/griddle over medium-low heat. In a large bowl, whisk together the dry ingredients (flour, brown sugar, baking powder, baking soda, salt, spices, and pecans).
Step 2
In a separate bowl, whisk together the pumpkin purée, milk, melted butter, eggs, and vanilla until smooth. Stir the wet ingredients into the dry ingredients until well combined.
Step 3
Lightly grease your pan/griddle and pour about a 1/4 cup of batter onto the surface for each pancake, spreading the batter out as needed (making about a 3” pancake). Cook pancakes 1-2 minutes on each side until golden-brown, flipping only once when the edges look set, and the tops start to lose their shine. Repeat with remaining batter.
Step 4
When pancakes are ready, serve warm topped with butter and maple syrup.
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Hello.
The eggs are missing from the recipe.. How many should I use?
2 eggs will be enough!