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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.
BY:Nellie's Kindness Crew (adapted from Tasting Table)
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.
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