Pumpkin Pancakes with Toasty Pecans

Pumpkin Pancakes with Toasty Pecans

I will gladly admit I am one of those crazy pumpkin lovers who not only runs out for a PSL the day it drops, but will make pumpkin recipes all year long.  I have at least one can of Libby's pumpkin in the pantry at all times!  One of my favorite pumpkin recipes that I will absolutely make in the dead of summer is pumpkin pancakes!  

I'm very lucky to have a wonderful father-in-law who brings us fresh shelled pecans from his yard, so I usually have a good stock of those in the freezer as well. 


  • 2 cups all purpose flour (I've also made it with half whole wheat flour which is good)
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt 
  • 2 teaspoons pumpkin pie spice (OR 1 teaspoon cinnamon + 1/2 teaspoon ginger + 1/2 teaspoon nutmeg to replace the pumpkin pie spice) 
  • 1/2 teaspoon cinnamon 
  • 1 teaspoon vanilla extract 
  • 1/3 cup dark brown sugar
  • 1 cup canned pumpkin
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 1 and 1/2 cup milk (I use 2% but use whatever you have on hand) 
  • 1/2-1 cup pecans  

Make It: 

  • Whisk together all dry ingredients except for the sugar and pecans in a large mixing bowl
  • Whisk together wet ingredients
  • Pour wet ingredients into the dry ingredients and stir together until just wet (don't over-stir and yes, the batter will be slightly lumpy, that's ok!) 
  • Let sit for 5 minutes while you heat up your griddle or skillet on medium / medium high heat
  • Using cooking spray (or better yet, some butter... sometimes I'm lazy and I take the stick of butter and just rub the griddle down, ha) 
  • Pour about 1/3 cup batter onto griddle or skillet and let cook for a few minutes (using a flat spatula to lift it a little to check for a nice browned bottom)
  • Flip and cook another couple minutes and then... done!
  • *TIP: always stack your pancakes!  This isn't just for fancy looks, stacking them keeps them warm and moist.  Feel free to pop into the oven at a very low temperature if not eating right away 
  • FOR THE PECANS: while your pancakes are cooking toss the pecans on a dry skillet or even easier, the toaster oven about 325 degrees for 5-8 minutes just to get them a little crispy. 
  • Serve pancakes with the toasty pecans and whipped cream or syrup (or both!)
  • These pumpkin pancakes are also dynamite with the addition of chocolate chips

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