Best 4 Pumpkin Spiced Pecan Pancakes Recipes

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Indulge in the symphony of autumn flavors with our delectable Pumpkin Spiced Pecan Pancakes. This culinary masterpiece combines the warmth of pumpkin spice, the buttery richness of pecans, and the fluffy texture of pancakes, creating a breakfast or brunch experience that will tantalize your taste buds. Our collection of recipes offers a variety of options to cater to your dietary preferences, including classic, gluten-free, and vegan versions. Each recipe is carefully crafted with detailed instructions and helpful tips to ensure perfect results every time. Prepare to be enchanted by the aroma of pumpkin and spices filling your kitchen as you create these delightful pancakes, perfect for cozy fall mornings or special occasions.

Let's cook with our recipes!

PUMPKIN SPICED PANCAKES



Pumpkin Spiced Pancakes image

Provided by Sandra Lee

Time 23m

Yield 2 servings

Number Of Ingredients 9

1 cup maple-flavored pancake syrup
5 tablespoons pecans, toasted and chopped
1 cup buttermilk pancake mix
1 cup cold water
1/3 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Nonstick vegetable cooking spray
Butter, room temperature

Steps:

  • Pecan Syrup Preparation:
  • Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.
  • Pancake Preparation:
  • In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).
  • Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.

PUMPKIN SPICED PECAN PANCAKES



Pumpkin Spiced Pecan Pancakes image

Make and share this Pumpkin Spiced Pecan Pancakes recipe from Food.com.

Provided by LizAnn

Categories     Breakfast

Time 35m

Yield 10 serving(s)

Number Of Ingredients 12

3 cups whole wheat flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 tablespoons brown sugar
3/4 cup finely chopped pecans
3 eggs
2 1/2 cups milk
1/4 cup molasses or 1/4 cup honey
1 cup canned pumpkin puree
1/4 cup oil

Steps:

  • In medium bowl mix together first seven ingredients.
  • In larger bowl beat together remaining (or wet) ingredients.
  • stir dry ingredientd into wet ingredients until just incorporated (do not overstir).
  • Heat skillet.
  • Add some oil or non-stick spray.
  • pour 1/3 to 1 cup of batter into pan (depending on how big you like your pancakes) cover and let fry till edges begin to dry and bubble appear on surface.
  • Remove lid and flip over.
  • cook uncovered till done.
  • Put in warm oven till the rest of your pancakes are cooked.
  • Serve with butter and maple syrup.
  • (add some bacon on the side) mmm--.

Nutrition Facts : Calories 338.2, Fat 15.8, SaturatedFat 3.2, Cholesterol 72, Sodium 629.9, Carbohydrate 43.4, Fiber 6, Sugar 10.1, Protein 9.8

PUMPKIN PANCAKES



Pumpkin Pancakes image

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Provided by Anonymous

Categories     Breakfast and Brunch     Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 13

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

Steps:

  • In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g

PUMPKIN PECAN PANCAKES



Pumpkin Pecan Pancakes image

These hearty pancakes are tasty and stick to your ribs. The pumpkin and pecan work well together and the vanilla extract adds a great flavor. They taste sweet and rich, but don't have much sugar or fat.

Provided by firegirl

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 45m

Yield 6

Number Of Ingredients 11

1 ½ cups whole wheat pastry flour
½ cup multigrain hot cereal (uncooked)
1 ½ teaspoons baking powder
2 eggs
1 cup milk
¾ cup pureed pumpkin
¾ cup plain yogurt
2 teaspoons vanilla extract
⅓ cup white sugar
½ teaspoon salt
¾ cup finely chopped pecans

Steps:

  • In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder.
  • In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in pecans.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).

Nutrition Facts : Calories 321.3 calories, Carbohydrate 42.5 g, Cholesterol 67.1 mg, Fat 13.4 g, Fiber 5.3 g, Protein 10.4 g, SaturatedFat 2.3 g, Sodium 451.3 mg, Sugar 17.1 g

Tips:

  • For perfectly fluffy pancakes, make sure all ingredients are at room temperature before mixing.
  • Don't overmix the batter. Overmixing can result in tough pancakes.
  • Use a hot griddle or frying pan for cooking the pancakes. A well-seasoned cast iron skillet works great.
  • Cook the pancakes over medium heat. If the heat is too high, the pancakes will brown too quickly on the outside and remain raw on the inside.
  • Flip the pancakes only once, when bubbles start to form around the edges and the surface looks dry.
  • Serve the pancakes immediately with your favorite toppings, such as butter, syrup, whipped cream, or fresh fruit.

Conclusion:

Pumpkin spiced pecan pancakes are a delicious and festive fall breakfast treat. They're easy to make and can be enjoyed by people of all ages. With their warm spices and rich pumpkin flavor, these pancakes are sure to put you in the holiday spirit. So next time you're looking for a special breakfast or brunch recipe, give these pumpkin spiced pecan pancakes a try. You won't be disappointed!

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