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Cozy Origin of Pumpkin and Pecan Pancakes

Pumpkin Pecan Pancakes

Warm, nutty, and spiced just right—Pumpkin Pecan Pancakes bring autumn’s favorite flavors straight to your breakfast table. These fluffy golden pancakes are infused with real pumpkin puree and a blend of cozy spices, then studded with toasted pecans for a rich, satisfying crunch. Whether you’re cooking up a weekend brunch or simply craving a stack of comfort on a weekday morning, these pancakes are as delightful as they are easy to make.
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Ingredients
  

  • Dry Ingredients:
  • 1 ½ cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves optional for extra spice
  • Wet Ingredients:
  • 1 cup milk dairy or your favorite non-dairy alternative
  • ¾ cup canned pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 2 tablespoons melted butter or oil
  • 1 teaspoon vanilla extract
  • Mix-ins & Toppings:
  • ½ cup chopped pecans plus extra for serving
  • Butter maple syrup, and whipped cream for serving

Instructions
 

  • Toast the Pecans (Optional but Recommended)
  • If you'd like to deepen the flavor of the pecans, start by toasting them. Place chopped pecans in a dry skillet over medium heat and stir frequently for 3–5 minutes until fragrant and lightly browned. Set aside to cool.
  • Mix the Dry Ingredients
  • In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure all the spices are well distributed throughout the flour mixture.
  • Combine the Wet Ingredients
  • In a separate bowl, whisk together the milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth and well blended.
  • Bring the Batter Together
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—some small lumps are perfectly fine and will lead to fluffier pancakes. Fold in the chopped pecans.
  • Preheat and Grease the Griddle
  • Heat a griddle or large nonstick skillet over medium heat. Lightly grease with butter or oil. To test the heat, sprinkle a few drops of water on the surface; they should sizzle and evaporate.
  • Cook the Pancakes
  • Scoop about ¼ cup of batter for each pancake onto the hot griddle. Spread slightly into rounds if needed. Cook for 2–3 minutes or until bubbles begin to form on the surface and the edges look set. Flip and cook the other side for another 2 minutes until golden brown and cooked through.
  • Serve and Enjoy
  • Serve warm pancakes stacked high, topped with a pat of butter, a drizzle of maple syrup, and a generous sprinkle of chopped pecans. For an extra indulgent touch, add whipped cream or a dash of cinnamon sugar.