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