Spiced Pumpkin Nut Pancakes!
October 9, 2015
Add a twist to your fall season and surprise your family with delicious Spiced Pumpkin Nut Pancakes.
- 1 1/2 cups all-purpose flour
- 1/3 cup packed dark brown sugar
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon fine salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1 1/4 cups whole milk
- 1/2 cup pumpkin purée (note: not pie filling)
- 3 1/2 tablespoons unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup toasted pecans, coarsely chopped
- 4 teaspoons vegetable oil
- Butter, for serving
- Maple syrup, for serving
- In one bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, ginger, nutmeg, and cloves until evenly combined; set aside.
- In a second bowl, mix the milk, pumpkin, butter, eggs, and vanilla until evenly combined. After whisking, add the flour mixture and pecans and stir until just mixed. Set the batter aside to rest while the pan heats.
- Heat a large cast iron skillet or non-stick frying pan over medium heat. Make sure the pan isn’t too hot. To test this; sprinkle a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
- Once the pan is ready, add 1 teaspoon of the oil and tilt the pan to coat. Scoop the batter into the pan in 1/3-cup portions. Cook until golden brown on the bottom, about 3 to 5 minutes. Using a flat spatula, flip the pancakes and cook until the second side is golden brown, about 2 to 3 minutes more. Repeat with the remaining batter, adding 1 teaspoon of oil to the pan between batches.
- Serve immediately with butter, maple syrup and sprinkle pecans on top.
- Enjoy ☺