Alright I have to admit I am one of those cliché Pumpkin anything addicts in fall. Pumpkin spice lattes, muffins and cakes Ohhh My!!!! My son on the other hand is just simple a pancake addict. Usually on the weekends I make a big batch of some sort of pancakes because they are easy to reheat on those busy mornings before school to ensure he gets a good breakfast.
With the onset of September I immediately start thinking fall baking, even though it is still 100 degrees here in Arizona. Yuk, I know. No gorgeous turning leaves for us, just heat still!! I have always wanted to incorporate Pumpkin into pancakes somehow but never found the right recipe, until now! These pancakes are just amazing and pair them with chopped pecans for added nutty crunch and flavor.
Pumpkin Pecan Pancakes Ingredients
- 1 1/2 Cups all-purpose flour
- 1/3 Cup packed brown sugar
- 2 1/2 Teaspoons baking powder
- 1 1/2 Teaspoons ground cinnamon
- 1 Drop Cinnamon Bark Essential Oil- To order Cinnamon Bark Essential Oil
- 3/4 Teaspoon salt
- 1/2 Teaspoon ground ginger
- 1/2 Teaspoon nutmeg
- 1/8 Teaspoon ground cloves
- 1 1/4 Cups milk
- 1/2 Cup pumpkin purée (not pie filling)
- 3 Tablespoons unsalted butter, melted and slightly cooled
- 2 Large eggs
- 1 Teaspoon vanilla extract
- 1/2 Cup pecans, coarsely chopped
- 3 to 4 Teaspoons vegetable oil or cooking spray
Directions
Whisk together the flour, sugar, baking powder, cinnamon, salt, ginger, nutmeg, and cloves in a medium bowl until evenly combined, set aside.
In a separate bowl whisk the milk, pumpkin, butter, eggs, and vanilla in a large bowl until evenly combined. Add the flour mixture and pecans and stir until just mixed and moistened (the batter will be lumpy), about 30 strokes. Set the batter aside to rest while the pan or griddle heats.
Heat a large, seasoned cast iron skillet, nonstick frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces the pan is ready to use; if it evaporates instantly, the pan is too hot.
Once the pan is ready, coat with cooking spray or oil. Ladle the batter into the pan in 1/3-cup portions. Cook until golden brown on the bottom, about 3 to 5 minutes. Flip the pancakes and cook until the second side is golden brown, about 2 to 3 minutes more.
Adapted from Chowhound