Fluffy Pumpkin Pancakes with Maple Pecans
Tall, tender pancakes scented with cinnamon and ginger, with real pumpkin in the batter and a pile of toasted maple pecans on top. A cozy weekend breakfast for crisp fall mornings.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Pumpkin makes the batter thicker than a standard pancake batter, so keep the heat at medium and cook a little longer to avoid a gummy center. Do not overmix, which toughens the pancakes. Leftovers freeze well between sheets of parchment and reheat in a toaster.
Method
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Toast the pecans in a dry skillet over medium heat for until fragrant. Add 1/4 cup of the maple syrup and stir for until glossy, then set aside.
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Whisk the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt together in a large bowl.
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In a second bowl, whisk the milk, pumpkin puree, egg, melted butter and vanilla until smooth.
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Pour the wet ingredients into the dry and fold just until combined. A few small lumps are fine. Let the batter rest for .
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Heat a large nonstick skillet or griddle over medium heat and brush lightly with butter. Pour 1/3 cup batter per pancake and cook for until bubbles form and the edges look set.
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Flip and cook for more until golden and cooked through. Keep warm in a 200°F oven while you cook the rest.
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Stack the pancakes on plates and top with the maple pecans and the remaining syrup.
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