Pumpkin Spice Pancakes with Roasted Pecans

No doubt about it, when Fall comes around, it’s time for some delicious pumpkin spice pancakes! These tasty and slightly spicy pancakes are bound to make everyone happy. They’re not just infused with the warm and comforting taste of pumpkin spice, but the toasted pecans also add a satisfying crispy texture.

And hey, while you’re whipping up a batch of these beauties for the weekend, why not go ahead and make a double portion? These pancakes are so good and easy to reheat that they’ll make the perfect quick breakfasts during the busy weekdays. Trust me, you won’t regret having some extra on hand.

But here’s a little heads-up: don’t be surprised if these pancakes vanish faster than you expect. Once your family gets a taste, it’s likely that these treats will disappear quicker than you can imagine! So get ready for a breakfast that’s not only delicious but also sure to make your loved ones smile.

Because these pumpkin spice pancakes are so addictive, be sure to stock up on extra maple syrup. Without a doubt, you will be smothering these pancakes with warm maple syrup. Growing up, my mother always warmed our syrup, because warm syrup and hot pancakes is so much better than cold syrup and hot pancakes!

Can I use Almond Milk instead of Buttermilk in this recipe?

Absolutely, you can use almond milk as a substitute for buttermilk in your pumpkin spice pancake recipe. Almond milk is a popular dairy-free alternative that works well in many recipes, including pancakes.

To make the substitution, keep in mind that buttermilk has a slightly tangy flavor and a thicker consistency compared to almond milk. To mimic the tanginess of buttermilk, you can add a tablespoon of vinegar or lemon juice to a cup of almond milk and let it sit for a few minutes before using it in your pancake batter. This will help create a similar chemical reaction that contributes to the fluffiness of pancakes.

Here’s a simple guideline for making the substitution: Mix 1 tablespoon vinegar or lemon juice with almond milk. Allow to sit for about 5 minutes to thicken and develop a tangy flavor. Proceed with recipe as usual. Keep in mind that the taste and texture of the pancakes may be slightly different from using buttermilk, but they should still turn out delicious and fluffy. Enjoy your pumpkin spice pancakes with almond milk!

Can I make up in advance and freeze these pumpkin spice pancakes?

Yes! these freeze perfectly. First, allow to cool.  Next, place between parchment or wax paper sheets in a freezer bag. Finally, remove air, and seal. Because of this, a single pancake can be pulled out during the week and re-heated in microwave on half power for a soft pancake, or in a toaster for a crispy pancake. By the same token, you can send them to school or work for lunch!

If you love pumpkin, here are a few more recipes to try!

 

 

 

 

pumpkin spice pancakes

Pumpkin Spice Pancakes with Roasted Pecans

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
Keyword: pumpkin spice pancakes
Servings: 12 pancakes
Calories: 233kcal

Ingredients

  • 1 1/2 cups buttermilk
  • 1 cup pumpkin puree
  • 1 egg plus 1 egg white
  • 2 tablespoons unsalted butter melted and cooled slightly
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 3 Tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 1/2 cup pecan halves
  • Spray oil

Instructions

  • First, heat oven to 400 degrees F. Spray a quarter sheet metal baking pan with oil lightly. Spread whole pecans onto pan. Bake 10-12 minutes, checking and stirring half way. Remove pecans into a bowl to cool, so they don't continue to cook.
  • Next, in a bowl, mix together 1½ cups buttermilk, pumpkin, egg, egg white, and oil.
  • Now it is time to combine the flour, brown sugar, baking powder, baking soda, cloves, cinnamon, ginger and salt in a separate bowl.
  • Next, stir the pumpkin mixture into the dry mixture just enough to combine. Add extra buttermilk if the batter is too thick. Let batter rest for at least 5 minutes
  • Heat griddle to medium, and coat with butter, to melt. Butter helps get a better browning.
  • Drop batter onto griddle using an ice cream scoop, or 1/4 cup
  • This is a thicker batter, so watch for bubbles, but check after a few minutes, for a golden brown, when edges start to crisp up. Turn over, and finish cooking.
  • Top a stack of pancakes with butter, and pecans and serve with warm maple syrup.

Nutrition

Calories: 233kcal | Carbohydrates: 25g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 298mg | Potassium: 175mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3314IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.

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