Oct 26 2014 - 5:30am

Pumpkin and Pecan Pancakes

From Tasting Table [1]

Pumpkin Pecan Pancakes Recipe


  1. 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


  1. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, allspice, and clove.
  2. 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.
  3. 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.

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