Without a doubt, the Fall season calls for pumpkin spice pancakes! Clearly, these yummy spicy flapjacks are going to put smiles on everyones faces! Not only are they filled with pumpkin spice flavor, but the roasted pecans give them an added crunch! Moreover, while you are making these up for the weekend, obviously you will want to double the batch, as they are perfect for quick weekday breakfasts! Of course, there may not be many left, once your family takes a bite!
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!
Also, 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!
What’s more, after you make these yummy pumpkin spice pancakes, and hear the praises, you may want try our pumpkin spice waffles with spicy pecans!
Lastly, if you want to use the most amazing pecans for your baking and pancake making, give Tennessee Valley Pecans a try! Save 15% by using our code THEREALPERKS15 when checking out!
- 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
- Butter and maple syrup for serving
- 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.
- Category: breakfast
- Cuisine: american
Keywords: pumpkin spice pancakes