These spiced pumpkin pancakes sport maple syrup and pecans for a fall breakfast that is beyond the norm.
There are certain recipes that are just made to be adapted for a pumpkin variety in the fall. Okay, there are actually a lot of recipes that work great with pumpkin, but these pancakes are high on my list. I think I like them because I don’t love super-sweet breakfasts and pumpkin makes the pancakes almost savory.
Of course, then I drowned them in maple syrup, but they at least start savory!
Be sure to pick up an extra can of pumpkin puree this month so you're prepared to make these Pecan and Pumpkin Pie Pancakes.
Before we even get to the pancakes, let’s deal with the pecans. They are a great topping for these pancakes because they add some nice crunch and also have a wonderful nutty flavor to them.
To toast them correctly, add them to a completely dry skillet over medium-low heat and toast them until they start to brown. You’ll know when they are getting close because they will smell really nutty. Keep a close eye on them because they can burn quickly!
Here are the basic ingredients.
To start the batter, just mix together the base with baking powder, brown sugar, cinnamon, and the pumpkin puree.
Then whisk in the milk, eggs, and melted butter and you’re all set. It only takes a minute or two to get this batter going.
Cooking pancakes can be finicky. I always like to make sure I have enough batter to mess up one or two because, well, I always mess up one or two! Be sure to keep your pan on medium heat. If it gets too hot, the pancakes will burn.
When you’re ready to cook, add a small dab of butter to the pan and let it melt, then pour in 1/3 cup of batter (1/2 cup if you want a really large pancake).
Let this cook for about 3-4 minutes until the edges get firm and you can see some bubbles forming on the surface. Then take a deep breath and give it a flip!
Cook it for a few minutes on the second side and you’re all set.
You can either serve these straight off the griddle or cook them all and serve them all in one big stack. However you do it, be sure to serve them with lots of pecans and ample syrup.
I had to take a big bite!
Nick thinks these pancakes are the most fall thing since decorative gourds. Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon Profile.