Ingredients for Pumpkin Pecan Pancakes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 cup sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped pecans
- maple syrup, for serving
- butter or oil, for greasing
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How to Make Pumpkin Pecan Pancakes
- Preheat your griddle or large skillet over medium-high heat. Lightly grease with butter or oil.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and sugar. Make sure there are no clumps.
- In a separate bowl, whisk together the pumpkin puree, eggs, milk, oil, and vanilla extract until well combined.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the chopped pecans.
- Pour 1/4 cup of batter onto the preheated griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Serve immediately with warm maple syrup and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
156g
Fat
44g
Carbs
31g
