Pumpkin Pecan Pancakes
Enjoy fluffy Pumpkin Pecan Pancakes infused with warm spices and crunchy pecans, perfect for a cozy breakfast any day.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour For the base of the pancakes.
- 1 tablespoon sugar Adds sweetness.
- 1 teaspoon baking powder Leavening agent for fluffiness.
- 1/2 teaspoon baking soda Helps with rising.
- 1/2 teaspoon salt Enhances flavor.
- 1 teaspoon ground cinnamon For warm spice flavor.
- 1/2 teaspoon ground nutmeg Adds a nutty flavor.
Wet Ingredients
- 1 cup pumpkin puree Can be canned or fresh.
- 1 cup buttermilk Adds moisture and tang.
- 1 large egg Binds ingredients together.
- 2 tablespoons melted butter Adds richness.
Mix-in
- 1/2 cup chopped pecans For added texture and flavor.
Instructions
Preparation
- Gather all your ingredients on the counter for easy access.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In another bowl, whisk the pumpkin puree, buttermilk, egg, and melted butter together until smooth.
Combining
- Pour the wet mix into the dry ingredients and stir until just combined, being careful not to overmix.
- Gently fold the chopped pecans into the batter.
Cooking
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Pour 1/4 cup of the pancake batter onto the skillet for each pancake and cook for about 2-3 minutes until bubbles appear on the surface.
- Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
- Repeat with the remaining batter, serving the pancakes warm with your favorite toppings.
Notes
Tip: Don’t overmix the batter for fluffy pancakes. Store leftovers in an airtight container in the fridge for up to 3 days or freeze with parchment paper in between.