Eric and I were supposed to go out for Sunday brunch yesterday, but after a less than awesome night’s sleep, we opted for a homemade brunch – complete with pumpkin pancakes and bacon.
I haven’t made pancakes in ages, but the chilly, fall morning air called for something a little heartier than our typical scrambled eggs and toast. And let’s face it; I’m down with anything that includes pumpkin pie spice!
Eric and I are both textural eaters (he’s way pickier than I am though – just sayin’), so we decided to add toasted Fisher’s Pecans to the batter for a delicious crunch. And as you can tell from the photos, we slathered our pancakes in maple syrup, butter and even more toasted pecans.
The result? The perfect Sunday morning brunch – full of Fall flavors and that stick to your ribs feeling that kept us full until dinner.
Yield: 4-5 servings
Prep Time: 15 minutes
- 1 1/2 cups low fat buttermilk
- 1/2 cup whole milk
- 1 1/3 cups pumpkin puree
- 1 large egg
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup finely chopped toasted Fisher's Pecans (see how to toast nuts)
- In a medium bowl, whisk together buttermilk, whole milk, pumpkin, egg, oil and vanilla.
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt. Stir dry ingredients into the pumpkin mixture until just combined. Fold in toasted pecans.
- Heat a lightly oiled griddle or nonstick frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Cook until surface of pancakes have some bubbles and a few have burst, about 1 to 2 minutes. Using a thin spatula, carefully flip each pancake and cook until browned on the underside, about 2 minutes more. Transfer cooked pancakes to a baking sheet and keep warm in oven. Continue with more oil and remaining batter. If desired, top with additional toasted pecans, butter and high quality maple syrup.
Disclosure: My Baking Addiction has teamed up with Fisher Nuts to develop recipes using their products. This is a sponsored post written as part of that program. All opinions about Fisher Nuts are my own.