Recipes
Pumpkin Pecan Pancakes
- Yield: 5 Servings
- Prep Time: 10 Mins.
- Cook Time: 10 Mins.
- Pumpkin pancakes with cinnamon, nutmeg and cloves, topped with maple glazed pecans.
Ingredients
-
Maple Pecans:
- 3/4 cup Fisher® Chopped Pecans
- 1/4 cup maple syrup
- 1 tablespoon butter
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
-
Pancakes:
- 1 3/4 cup unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup canned solid pack pumpkin (not pumpkin pie filling)
- 1 cup milk
- 2 eggs
- 5 tablespoons butter, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla
Directions
- Prepare the maple pecans:
- In a medium saucepan heat maple syrup, butter, cinnamon and salt 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 another large bowl whisk together 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 a scant 1/4 cup for each pancake.
- Cook 2 minutes or until the batter begins to bubble on top and the bottom of the pancakes has browned. Flip pancakes and cook an additional 1 to 2 minutes or until pancakes are cooked through. Reduce heat to medium-low if pancakes brown too quickly.
- Serve warm, topped with maple pecans.
Share This Fisher Recipe