Many people love pumpkin recipes in the fall, but I prefer not to discriminate against pumpkin’s delicious offerings, opting to enjoy them any time. Sure, pumpkins themselves aren’t in season right now, but pumpkin puree is available year-round, and it’s not like I cook my own pumpkins for recipes anyway. So although it’s January, give these pumpkin pancakes a try to add some delicious flavor to your weekend!
These pancakes not only taste amazing, but they have a perfect texture – fluffy and tender on the inside. They have all the delicious spices that go so well with pumpkin – cinnamon, nutmeg, and ginger. It’s kind of like having a variation of pumpkin pie for breakfast! We added pecans to ours because we like the added texture and flavor, but feel free to leave them out if you’re not a fan. I also used some whole wheat flour, skim milk, and honey instead of sugar to make them a little more healthy. Chances are, as long as you have the pumpkin, you have all of the ingredients right in your pantry to make these little beauties! You’ll love them!
Pumpkin Pecan Pancakes
Adapted from Food.com
Ingredients:
- 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons honey
- 2 teaspoons baking powder
- 1/2-1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup skim milk
- 6 tablespoons canned pumpkin puree
- 2 tablespoons melted butter
- 1 egg
- 1/3 cup of chopped pecans (0ptional)
Directions:
In a medium bowl, whisk flours, sugar, baking powder, spices and salt. In a separate bowl whisk together milk, pumpkin, melted butter, and egg. Fold wet mixture into dry ingredients until just combined. Do not overmix or the pancakes will be tough.
Heat a nonstick skillet over medium heat and spray with nonstick spray (I used my misto). Pour approximately 1/4 cup of batter in the skillet for each pancake. Sprinkle on chopped pecans if desired. Cook pancakes about 3 minutes per side. I highly recommend serving with real maple syrup.
Enjoy!
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