Pumpkin and Pecan Pancakes
kid-approved
meal

Pumpkin and Pecan Pancakes

By
Moving cloud graphic image
Moving cloud graphic image
Moving cloud graphic image
instacart logo ORDER NOW Find in Stores

Ingredients

  • 2 cups (260g) all-purpose flour
  • 1/4 cup (50g) brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 3/4 cup (85g) pecans, chopped
  • 3/4 cup (170g) canned pumpkin purée
  • 1 1/2 cups (340g) whole milk
  • 1/2 cup (1 stick; 113g) Nellie's Free Range Unsalted Butter, melted
  • 2 large (100g) Nellie's Free Range Eggs
  • 1 teaspoon vanilla extract
Pumpkin and Pecan Pancakes
  • kid-approved
  • meal

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients Directions
  • kid-approved
  • meal

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients Directions
instacart logo ORDER NOW Find in Stores

Ingredients

  • 2 cups (260g) all-purpose flour
  • 1/4 cup (50g) brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 3/4 cup (85g) pecans, chopped
  • 3/4 cup (170g) canned pumpkin purée
  • 1 1/2 cups (340g) whole milk
  • 1/2 cup (1 stick; 113g) Nellie's Free Range Unsalted Butter, melted
  • 2 large (100g) Nellie's Free Range Eggs
  • 1 teaspoon vanilla extract

A breakfast fit for fall! 

We tested countless batches of these pumpkin pancakes to get the perfect spice blend: they need the right amount of pumpkin and just enough pecans for that satisfying crunch. Once we got them to become perfectly pillowy, they were gone in minutes. They probably won't last long at your house, either.

Directions

  1. Preheat your pan/griddle over medium-low heat. In a large bowl, whisk together the dry ingredients (flour, brown sugar, baking powder, baking soda, salt, spices, and pecans).
  2. In a separate bowl, whisk together the pumpkin purée, milk, melted butter, eggs, and vanilla until smooth. Stir the wet ingredients into the dry ingredients until well combined.
  3. Lightly grease your pan/griddle and pour about a 1/4 cup of batter onto the surface for each pancake, spreading the batter out as needed (making about a 3" pancake). Cook pancakes 1-2 minutes on each side until golden-brown, flipping only once when the edges look set, and the tops start to lose their shine. Repeat with remaining batter.
  4. When pancakes are ready, serve warm topped with butter and maple syrup.

Nellie's Notes

For dairy-free pancakes, substitute 1/2 cup (100g) of vegetable oil in place of the melted butter, and water or non-dairy milk in equal amounts in place of the whole milk.

Kitchen Tunes

Heart graphic image

Leave a comment

*Please keep in mind that all comments are reviewed before they are published.

Your comment has been submitted for review.
It will be posted once approved. Thank you!

Purple curve section divider graphic image
Purple curve section divider graphic image

Write a reply

Find Us Near You