Pumpkin and Pecan Pancakes
From Tasting Table [1]
Ingredients
- 2 cups flour
4 tablespoons sugar
1 tablespoon cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/2 teaspoon ground clove
3/4 cup canned pumpkin purée
1 cup heavy cream
1/2 cup whole milk
4 tablespoons melted butter, plus more for serving
2 large eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup chopped pecans
4 tablespoons canola oil
Maple syrup, for serving
Directions
- In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, allspice, and clove.
- In a separate bowl, whisk together the pumpkin purée, heavy cream, milk, butter, eggs, and vanilla extract until smooth. Stir the wet ingredients into the dry ingredients using a wooden spoon. Fold in the pecans.
- Heat a large nonstick skillet or griddle over medium heat. Add a tablespoon of canola oil. Working in batches, pour 1/4 cup of the pancake batter into the skillet to form 3-inch round disks. Cook the pancakes until bubbles begin to form and the edges begin to brown, about 1 to 2 minutes. Flip and continue cooking until golden, about 2 minutes more. Repeat with the remaining oil and batter. Serve the pancakes hot with butter and maple syrup.
Information
- Category
- Breakfast/Brunch, Pancakes/Waffles
- Cuisine
- North American
- Yield
- 4 to 6 servings
- Total Time
- 29 minutes, 59 seconds