Pumpkin Pancakes
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.
Pumpkin Pancakes
Yield: 4-5 servings
Prep Time: 15 minutes
Ingredients:
- 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)
Directions:
- 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.
These look so yummy! The pecans are such a great idea!
These look totally perfect! Love it!
Someone just told me about your blog and also “Cooking With Mr. C.” on Facebook. I will check your blog out. Denise
What a gorgeous stack of pancakes!
I have been looking for a great pumpkin pancake recipe “forever”. I can’t wait to try this. Thanks so much for sharing!!!!
Lovely colours! I can’t get pecans in Italy but will have a go with walnuts!
I wish I could crawl inside my monitor and take a big ol’ bite out of these right now! Yum! I shared it in my Pumpkin Round Up on my blog today! :) http://shariblogs.com/35-pumpkin-dessert-recipes/
Just made these for dinner! Honestly, don’t waste your time! 1) They never cook through. 2) The recipe makes enough to feed a small army. So now we have about 2 dozen half-cooked pancakes. No thanks.
FS, I’m sorry that’s the experience you had. That is not the experience I had. Did you follow the recipe exactly?
– Jamie
These pancakes are so light and fluffy. I was dying for a pumkin pancake last night and went on line armed with can of pumkin and bottle of buttermilk. Unfortunately I have developed a gluten intolerance, but my good friends at King Arthur have developed the best tasting gluten free flour blends I have tasted. So for this recipe I just substituted 2 cups of the King Arthur gluten free whole grain flour blend for the 2 cups of regular flour and they were fantastic. My Irish setter loved them too but now I see you have a pumkin dog bicsuit recipe that I am going to have to make for her. Thank you for sharing your addiction with us!
Kristen-
Thank you so much! I’m thrilled that you found a substitution for the flour, and loved the recipe! Have a great day and thank you for following MBA!
-Jamie
These were awesome. Making this one a keeper!
Dana-
That’s awesome to hear! Have a great day and thank you so much for following MBA!
-Jamie
These were yummy and very easy to make! I was browsing the web looking for pumpkin pancakes to make for breakfast, and in all of the recipes you had to separate the eggs and whip the egg whites. I did not want to do that on a Sunday morning. I almost gave up when I found your recipe. I left the nuts out of the pancakes because my husband does not care for them. Instead, I warmed some pecans in a skillet and then added pure maple syrup. That way I could have some pecans with my pancakes. Delicious! Thank you for sharing.
Sharon-
Thank you so much! I’m happy to hear that you enjoyed the recipe. Have a wonderful day!
-Jamie
These are outstanding!
I used whole grain flour (cut the amount to 1.5 cups) and cut the sugar, and they ended up being a decadent, diabetic friendly delight.
My new favorite wintertime comfort food.
I made these pancakes this morning and they were delicious!! I did add a 1/2 tsp of cinnamon, cloves and nutmeg just because I wanted that extra flavor. I just love this recipe. Thank you for sharing it.
Uuh, one word, DELICIOUS!! love, love, love these pancakes. I’m from Botswana, Africa so pumpkin being anything but a salad or a savoury dish is madness. Love this recipe and I will be baking pumpkin cupcakes soon. And the pumpkin pie spice *crying* so beautiful. I love your blog too:) thanks Jamie.
Ritah-
Thanks so much! I’m so happy to help turn you into a fan of pumpkin “sweets”. Thank you for following MBA and have a fantastic day!
-Jamie
I love the crunch of nuts with my pancakes!! These look perfect.
Aggie,
Thanks so much for stopping by!
-Jamie
I made these on a Saturday morning..Everyone loved them, even my granddaughter who is picky. I had the pecans on top and used maple syrup. My daughter froze the rest and they could heat up quick..
Lois-
So happy to hear you enjoyed the pancakes, thanks so much for stopping by!
-Jamie