Pecan Pumpkin Pancakes

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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

Serve with syrup and pecans…or whipped cream!

Pecan Pumpkin PancakesPecan Pumpkin Pancakes

Pecan Pumpkin Pancakes

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Breakfast

Ingredients:

  • 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

Directions:

  1. Whisk together flour, sugar, baking powder, cinnamon and nutmeg in a large bowl.
  2. In a separate bowl mix pumpkin puree, ricotta cheese, milk, eggs and almond extract until combined.
  3. Stir butter into liquid mixture.
  4. Gently fold liquid mixture into dry ingredients, until just combined, being careful not to over-mix; a few lumps are okay.
  5. Let pancake mixture rest 30 minutes or overnight.
  6. Heat a griddle or pan over medium heat for several minutes.
  7. After a few minutes, sprinkle a few drops of water onto the griddle; if the water jumps around, the griddle is hot enough.
  8. Lightly grease the griddle with a thin layer of butter.
  9. Gently ladle about 1/3 cup of pancake batter onto the griddle and evenly sprinkle pecans onto each pancake.
  10. When bubbles begin to appear on the pancake and the griddle-side of the cake is lightly browned, gently flip the pancakes.
  11. Continue for another 2 to 3 minutes or until the pancake is set.
  12. Continue until you have used all of the batter.
  13. Serve immediately.

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