Recipes

Pumpkin Pecan Pancakes

  • Yield: 6 Servings
  • Prep Time: 10 Mins.
  • Cook Time: 10 Mins.
  • Pumpkin pancakes with cinnamon, nutmeg and cloves, topped with maple glazed pecans.

Ingredients

  • Pancakes:

  • 3/4 cup canned pumpkin puree
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3 tablespoons maple syrup
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons butter, melted
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • Maple Pecans:

  • 1 cup Fisher® Chopped Pecans
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 cup maple syrup
  • 1 teaspoon cinnamon

Directions

  1. Prepare the maple pecans:
  2. In a medium saucepan heat butter, maple syrup, salt and cinnamon over medium heat until bubbly.
  3. Add pecans, turn heat to medium-low and cook 3 to 4 minutes, stirring frequently.
  4. Remove pecans with slotted spoon and allow to cool on parchment.
  5. Prepare the pancakes:
  6. In a large bowl, whisk together flour, baking powder, salt and spices.
  7. In a separate bowl combine remaining ingredients. Fold wet ingredients into dry ingredients, being careful not to overmix.
  8. Heat griddle over medium heat and grease with butter.
  9. Pour batter onto griddle, using approx. 1/3 cup for each pancake.
  10. Cook 3 to 4 minutes or until the batter begins to on top. Flip pancakes and cook two additional minutes.
  11. Serve warm, topped with maple pecans.

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