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

  1. Prepare the maple pecans:
  2. In a medium saucepan heat maple syrup, butter, cinnamon and salt 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 another large bowl whisk together 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 a scant 1/4 cup for each pancake.
  10. 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.
  11. Serve warm, topped with maple pecans.

Similar Recipes