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.
Equipment
- Pizza Peel
Ingredients
Dry Ingredients
- 1 ½ cups All purpose flour
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 2 teaspoon Pumpkin Spice ** SEE NOTES
- ½ teaspoon Salt
- ½ cup Pecans roughly chopped
Wet Ingredients
- ½ cup Pumpkin puree
- 2 teaspoon Vanilla Extract
- 2 large Egg
- 1 cup Milk I used unsweetened almond milk
- 3 tablespoon Butter I used vegan butter
- 3 tablespoon Maple Syrup plus more for serving
- Cooking Spray
Instructions
- 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!
Notes
** If you dont have pumpkin spice then use these instead:
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground allspice
- ¼ teaspoon ground ginger