Recettes

(Recipe) Pumpkin and Pecan Pancakes

14
Oct

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!

(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.