Easy Pecan Pumpkin Pancake Recipe

Easy Pecan Pumpkin Pancake Recipe; A delicious twist on your traditional pumpkin pancake recipe, with a sweet and salty pecan kick.

Hi beauties!

We're getting into that time of year where it gets cooler, leaves change color and drop from trees, we get some great movies such as Halloween and The Hocus Pocus, and the stores are filled with Halloween candy. For me, one of the highlights of fall is waking up to the smell of pancakes for breakfast. Pecan Pumpkin pancakes are the perfect autumn breakfast

This year why not try some new pancakes bursting with pumpkin flavor for your family? Specifically I'm talking about pumpkin pancakes made with pumpkin puree and pecans! The great thing about this recipe is that it's easy AND delicious! The pecans add a surprising crunch you'll love. This recipe is great for using up leftover pumpkin mash from Halloween, Thanksgiving, or whatever holiday you celebrate and want to use scraps from.

Pancakes are a breakfast food favorite of mine, and in order to ensure I can enjoy pancakes as much as possible throughout the week, I often make double or triple the amount that I need. Its is perfect for busy mornings especially when you are trying to get your kids out the door to school on time!

Lets jump into this pecan pumpkin pancake recipe!

Easy Pecan Pumpkin Pancake Recipe

Ingredients

• All purpose flour (you can opt for a gluten free option here)
• Baking powder
• Baking soda
• Pumpkin Spice (or ground cinnamon, ground all spice, ground ginger)
• Pumpkin puree
• Vanilla Extract
• Butter (I used vegan butter)
• Salt
• Milk (You can use whole milk but I used almond milk)
• Eggs
• Pecans
• Maple Syrup
• Cooking spray

How to Make Pecan Pumpkin Pancakes

The first thing you are going to do is whisk together the flour, baking powder, baking soda, Pumpkin spice (or cinnamon, allspice, ginger), and salt all in a medium bowl. Set aside for now. Roughly chop your pecans and set aside.

Next, whisk together the pumpkin purée and melted butter in a large bowl. Whisk in the milk, followed by the eggs and maple syrup. Pour the flour mixture and chopped pecans, and whisk until completely smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do your best not to over-mix the batter or it will not be as fluffy.

Place a nonstick pan over medium heat on the stove or heat up your griddle. Lightly coat the pan with with cooking spray. Wait for it to heat up a little bit. Drop about ¼ cup batter from a small ladle or large spoon. Cook until they puffy and start seeing bubbles on top. They will be golden and crisp on the bottom when finished, about 2-3 minutes. Flip and cook the other side for about 30 seconds. Serve immediately with maple syrup!

Tips for making Perfect Pancakes

Pancakes are all about experimentation. You can add all sorts of fun ingredients to make them interesting, or you can stick to the basics and make a plain pancake. Pancakes are a classic breakfast treat, but they can be difficult to make well. Here are some tips for making perfect pancakes every time:

• Make sure your griddle is hot before you start to cook the pancakes.
• Use a large spoon or ice cream scoop to portion out your batter onto the griddle.
• Don't flip them until they are brown and bubbly on the bottom, otherwise they will fall apart when you turn them over.
• If you're using a hand mixer to mix up your batter, be careful not to overmix it—you want just enough air incorporated into your mixture so that when it cooks on the griddle it will puff up nicely.
• When they're ready to flip, use a spatula and flip them carefully so they don't break apart or tear off any of their edges while in transit from pan to plate. Use heat-resistant utensils to flip your pancakes so you don't burn yourself!
• Use fresh ingredients. If you have time, make your own batter from scratch.
• Keep an eye on how long each side of the pancake is cooking—you should be able to tell when it's ready by how dark it gets on the surface (and inside). This will help ensure that they cook evenly no matter what kind of pan or griddle you're using!
• When pouring batter onto the pan, make sure not to fill up more than half of each portion—you need room for the batter to rise! Also, keep an eye on the color of your pancakes so they don't burn before they're cooked through. The top should be golden brown, but not burnt like charcoal black!

Health Benefits of Pumpkin

There are a lot of health benefits to eating pumpkin. If you're not eating it, you should be. Here are just a few of the reasons why:

• Pumpkins are a good source of fiber, which can help lower cholesterol and keep your digestive tract healthy.
• Pumpkins contain vitamin A, which helps keep your skin healthy and prevent infections.
• Pumpkins are a good source of magnesium, which is important for many functions in the body, including regulating blood pressure and heart rate.
• Pumpkin's high fiber content helps to keep your digestive system running smoothly, while also providing you with a dose of healthy nutrients like vitamin A, iron, and zinc.
• The beta-carotene in pumpkin helps to protect your skin from sun damage and premature aging—so eat up!

More Fall Breakfast Recipes:

• HEALTHY COCONUT PUMPKIN SMOOTHIE RECIPE
• HOMEMADE GRANOLA BAR RECIPE WITH PUMPKIN SEEDS
• THE BEST HEALTHY PANCAKE RECIPE
• SALTED PECAN AND APRICOT BREAKFAST BARS

If you have any questions about this recipe, leave it in the comment section below and I'll make sure to get back to you on it!

If you make any of my recipes please tag your photos with #nikkisplate so I can see your beautiful creations! Any feedback in the comments below is greatly appreciated. I hope you have fun! 

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