Since I’ve training for a half-marathon the last couple months, I have been eating a bigger breakfast on Sunday mornings to fuel up before my long runs. The other day, I noticed we had a half full can of pumpkin puree in the fridge and I didn’t want it to go to waste, so I developed this recipe for Pecan Pumpkin Pancakes. They are a perfect treat on a crisp fall morning, super delicious and provide great energy for whatever the day has in store for you! I served mine garnish with additional pecans and syrup, but these would be just as tasty with whipped cream!
Pecan Pumpkin Pancakes
- 1 1/2 cups all purpose flour
- 1/4 cup sugar
- 1 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 2/3 cup canned pumpkin puree
- 1/4 cup ricotta cheese
- 2/3 cup milk
- 2 eggs, lightly beaten
- 1/4 tsp. almond extract
- 1/2 stick unsalted butter, melted
- 1/2 cup chopped pecans
- Whisk together flour, sugar, baking powder, cinnamon and nutmeg in a large bowl.
- In a separate bowl mix pumpkin puree, ricotta cheese, milk, eggs and almond extract until combined.
- Stir butter into liquid mixture.
- Gently fold liquid mixture into dry ingredients, until just combined, being careful not to over-mix; a few lumps are okay.
- Let pancake mixture rest 30 minutes or overnight.
- Heat a griddle or pan over medium heat for several minutes.
- After a few minutes, sprinkle a few drops of water onto the griddle; if the water jumps around, the griddle is hot enough.
- Lightly grease the griddle with a thin layer of butter.
- Gently ladle about 1/3 cup of pancake batter onto the griddle and evenly sprinkle pecans onto each pancake.
- When bubbles begin to appear on the pancake and the griddle-side of the cake is lightly browned, gently flip the pancakes.
- Continue for another 2 to 3 minutes or until the pancake is set.
- Continue until you have used all of the batter.
- Serve immediately.