I have been playing around with this pumpkin pancake recipe for a little while, going through multiple versions, because I absolutely love pumpkin! AND I don’t just love pumpkin in the fall. I love pumpkin all year long and find myself wanting to make these whenever the house is a little cooler in the morning than expected. I am not sure exactly why, but the spices just taste extra delicious when it is cooler out, like a rainy day, a cool spring morning, or a late fall night! So I am so happy that I have finally found the perfect combination for these Pumpkin Pecan Pancakes! They have definitely made it to my list of favorite brunch recipes to make on Sundays.
If you aren’t a nut person, the recipe will be just as good without them! My husband can be weird about nuts, so I have made the recipe both ways and love it both ways. He doesn’t mind the nuts though when I make sure to grind them up really small. As long as he doesn’t really notice them, he enjoys the rich nutty flavor they add to the pumpkin!
- Dry Ingredients
- 1 c flour
- 1/4 c brown sugar
- 2 tsp baking powder
- 1 tsp Pumpkin Pie Spice
- 1 tbsp cinnamon
- 1/2 tsp All Spice
- 1/2 tsp Nutmeg
- 1/2 c chopped pecans
- Wet Ingredients
- 1/2 c pumpkin puree
- 3/4 c milk I use skim
- 1 egg
- 1 tbsp melted butter
- 1/2 tsp vanilla
- Combine and mix all of the dry ingredients, including the pecans.
- In a different bowl, combine the wet ingredients.
- Then, fold the wet pumpkin mixture into the dry ingredients.
- Heat a griddle or nonstick skillet over medium-high heat. For each pancake, use about 1/4 c of batter. Cook until both sides are lightly brown.
Note: The texture of these pancakes is different compared to traditional pancake batters because of the pumpkin puree. It will be a bit thicker and spongier. While they will still taste delicious, I just didn’t want you to worry about whether you made the batter correctly.
Are you a pumpkin fan? Do you eat it all year long or just in the fall?