What could be a better fall breakfast than fluffy pumpkin pancakes with toasted pecans and maple syrup? Nothing, that’s the answer.
I stumbled upon this recipe on Pinterest, and the photo alone had me drooling, so I knew I had to try it out. Although I had high expectations, they were surpassed! These pancakes were absolutely fantastic.
I am an admitted sucker for pancakes. My all-time favorites are the gingerbread pancakes with pecans at Magnolia Cafe in Austin. I love them so much that I usually insist we make room in our schedule for breakfast or brunch there anytime we’re back visiting. These pancakes come close to Magnolia’s awesomeness. I will definitely be making them again.
Nora definitely agreed. She was so enthusiastic about these pancakes that she stuffed herself and ended up puking a little bit later. Good times.
With that glowing introduction, and without further ado, I present pumpkin pancakes!
From Sweet Pea’s Kitchen with my modifications
1 1/4 cups all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
pinch of nutmeg
pinch of allspice
1 cup milk
6 Tbsp canned pumpkin puree
2 Tbsp melted butter, plus additional for cooking
1/2 cup chopped pecans
Whisk together flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and allspice. In a separate bowl, stir together milk, pumpkin puree, melted butter, and egg. Fold pumpkin mixture into dry ingredients.
Melt some butter in a skillet over medium heat. Pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side, and keep warm on a plate in the oven. Serve with butter, pecans, and syrup.
The recipe called for a relatively small amount of pumpkin, though, so now I have an opened can of pumpkin sitting in the fridge. Any suggestions for what to do with it in the next day or two? I’m thinking pumpkin muffins, but I could definitely be persuaded…