Pumpkin Spice Pancakes with Roasted Pecans


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Pumpkin Spice Pancakes with Roasted Pecans



  • 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 whole pecans
  • Spray oil
  • Butter and maple syrup for serving


  • Heat oven to 400 degrees
  • 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
  • In a bowl, mix together 1½ cups buttermilk, pumpkin, egg, egg white, and oil.
  • Combine the flour, brown sugar, baking powder, baking soda, cloves, cinnamon, ginger and salt in a separate bowl.
  • Stir into the pumpkin 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

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