Pumpkin Pecan Pancakes
Pumpkin Pecan Pancakes tastes like fall. Fluffy buttermilk pancakes filled with all the flavors of pumpkin spice and topped with whipped cream and pecans. This recipe is sure to be a new favorite for the pumpkin lover in your life.
Servings 10 pancakes
Calories 117 kcal
2 Mixing Bowls
1 Stove Top
1 cup all-purpose flour 1 tablespoon white sugar 1 tablespoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 teaspoon pumpkin pie spice ½ cup pumpkin puree 1 cup buttermilk 3 tablespoon milk 1 egg 2 tablespoon butter melted and slightly cooled For Topping ¼ cup pecans chopped Torani Pumpkin Pie Sauce Whipped Cream
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Then add in the buttermilk, milk, eggs, and melted butter. Mix for 30 seconds and all ingredients are blended.
Heat a lightly oiled griddle or frying pan over medium-high heat.
Pour the batter onto the griddle, using about ¼ cup for each pancake (or less if you want silver dollar pancakes).
Brown on both sides. Remove from griddle and repeat until all the batter is used. Top pancakes with chopped pecans, pumpkin pie sauce and a healthy serving of whipped cream.
Make Ahead - You can mix the dry ingredients together ahead of time then mix in the liquids the morning you make the pancakes.
Pumpkin pancakes from mix - Doctor up a box mix by adding in pumpkin pie spice and substituting part of the liquid for pumpkin puree. Then use the same toppings. Serving: 1 g | Calories: 117 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.1 g | Cholesterol: 26 mg | Sodium: 166 mg | Potassium: 217 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 2049 IU | Vitamin C: 1 mg | Calcium: 96 mg | Iron: 1 mg