Fluffy pancakes with the flavors of fall. Pumpkin, spice, and pecans make these easy Pumpkin Pecan Pancakes totally autumn-weather perfect!
This week is devoted to the most fun of all the holidays: Halloween. I have spent the last few days adding pumpkin, pecans, and apples to everything I cook- breakfast, lunch, and dinner. I might get sick of it eventually, but probably I won’t. Just like my kids never get sick of Halloween candy.
I also never get sick of being scared silly in one of the best Halloween traditions ever: the haunted house. This year it was a real (so they claim) haunted farm in the back woods of South Carolina. When I say “back woods”, I mean we had a page completely filled with directions, no street lights for miles, and my sister Lindsey was worried 15 minutes before we found it kind of back woods.
I can’t remember the last time I screamed so genuinely- this haunted farm was great. I also learned a few things:
- 1. Joey, my brother in law, is freaked out by strobe lights.
- 2. My sister is totally claustrophobic
- 3. I am a bigger chicken than I thought
- 4. I have almost completely confirmed my suspicions that my boyfriend is a werewolf (long silly story but I am right.)
Haunted farms/houses/trails/hayrides are completely awesome. So are Pumpkin Pecan Pancakes.
This is a perfect I’m-recovering-from-a-haunted-farm-and-am-a-total-Halloween-junkie breakfast.
Pumpkin Pecan Pancakes are fluffy buttermilk pancakes loaded with pumpkin puree, fall spice, and chopped pecans. Celebrate fall with a stack of these seriously delish pancakes.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons oil
- 1 egg
- 2/3 cup pumpkin puree
- 2 cups buttermilk
- 1/2 cup chopped pecans (plus more to garnish)
- butter & syrup for serving
- In a large bowl whisk together the flour, baking powder, cinnamon, cloves, pumpkin pie spice, baking soda, and salt.
- In a liquid measuring cup lightly beat the oil and the egg. Pour into the dry mixture. Add the pumpkin. Measure the buttermilk with the same liquid measuring cup, pour about half in and stir to combine the wet ingredients with the dry. Pour in the rest of the buttermilk and stir it in.
- Stir in the chopped pecans and then let the batter rest while you heat the griddle.
- Heat a pancake griddle or non-stick skillet to about 350 (medium high heat). Butter the surface. Dip the batter out about 1/4 cup at a time. Cook on the first side until bubbles appear. Flip and cook on the second side for about 1 1/2 -2 minutes.
- Serve with the butter, syrup, and more chopped pecans.
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Amount Per Serving: Calories: 387Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 39mgSodium: 549mgCarbohydrates: 50gFiber: 3gSugar: 11gProtein: 9g