Pumpkin Pancakes With Sticky Maple Pecans
Updated Oct. 26, 2022
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups pecan halves
- 2tablespoons pure maple syrup, more for drizzling
- 3tablespoons superfine sugar
- 1teaspoon baking powder
- ¾teaspoon salt
- ½teaspoon baking soda
- 1¾cups all-purpose flour
- 2large eggs
- 1¾cups buttermilk
- 115-ounce can pumpkin purée
- 1teaspoon vegetable oil
Nutritional analysis per serving (6 servings)
485 calories; 27 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 8 grams polyunsaturated fat; 52 grams carbohydrates; 6 grams dietary fiber; 18 grams sugars; 12 grams protein; 565 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place pecans in a large dry skillet over medium heat. Stir until warm and fragrant. Spoon syrup on top, and stir until coated. Transfer to a plate.
- Step 2
In a large bowl, combine sugar, baking powder, salt, baking soda and flour. Stir to blend.
- Step 3
In another large bowl, whisk together eggs and buttermilk. Add pumpkin purée. Add flour mixture, and whisk until smooth.
- Step 4
Heat a heavy skillet or griddle, and coat surface with oil. Pour in scant ¼-cup measures of batter to make 3-inch diameter disks.
- Step 5
When pancakes are lightly browned (after about 2 minutes), flip them over, and cook 1½ to 2 minutes. Transfer pancakes to a platter and cover with foil.
- Step 6
Place pancakes on warm plates, garnish with pecans, and drizzle with maple syrup.
Private Notes
Comments
I halved the amount of sugar and added cinnamon, ginger, & cloves. These seem more filling than regular pancakes, which was nice. Also much more moist, which was different, but good. Next time I'll make without the nuts (although yummy!) and have some chicken & apple sausage on the side.
Batter turned out way too runny — I had to adjust. The pancakes were moist but a bit dense. Not my favs.
Tastes great but the inside was soft at best. I used a pancake griddle set at 350. The outside was brown but the inside was somewhat wet. I experimented with turning down the griddle temp, which just took longer, and continued to result in a moist interior. I also tried placing the cooked pancakes in a convection oven at 350 to finish them. That worked, but they were flat. I love a fluffy, crispy around the edges pancake with a fully cooked finished interior. This recipe didn’t work for me.
Added 1tsp pumpkin spice. Only toasted the pecans, no sugar. Probably would be good with whipped cream. Did not use whole wheat flour but probably could add as half. Delicious!
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