Pumpkin pancakes with cinnamon, nutmeg and cloves, topped with maple glazed pecans.
Pumpkin Spice Pancakes with Maple Pecans
Pecan
Breads & MuffinsHoliday & Special Occasion
Breakfast / Brunch
Vegetarian
prep
10
minscook
10
minsmake
5
servingsMaple Pecans
1/4 cup
maple syrup
1 tablespoon
butter
1/2 teaspoon
ground cinnamon
1/2 teaspoon
table salt
3/4 cup
Fisher® Chopped Pecans
Pancakes
1-3/4 cups
flour
1 tablespoon
baking powder
1/2 teaspoon
table salt
1 teaspoon
ground cinnamon
1/2 teaspoon
ground ginger
1/4 teaspoon
ground nutmeg
1/8 teaspoon
ground cloves
2
eggs
1 cup
milk
3/4 cup
canned pure pumpkin
5 tablespoons
melted butter
1/4 cp
maple syrup
1 teaspoon
vanilla
Food Safety Instruction
DIRECTIONS
- For Maple Pecans: Heat maple syrup, butter, cinnamon and salt in medium saucepan on medium heat until bubbly; stir in Fisher® Pecans. Cook on medium-low heat 3-4 minutes, stirring frequently. Remove to parchment paper with slotted spoon.
- For Pancakes: Whisk flour, baking powder, salt and spices in large bowl. Whisk remaining ingredients in separate large bowl until well blended. Add to flour mixture; gently stir just until blended. Do not overmix.
- Ladle batter onto lightly oiled hot griddle or nonstick skillet, using about ¼ cup batter for each pancake. Cook 2 minutes or until bubbles form on tops. Turn and cook 1-2 minutes or until golden brown on bottoms. Serve topped with Maple Pecans.
