Breakfast & Brunch

Pumpkin Pecan Pancakes

Pumpkin Pecan Pancakes

1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 1/4 cups milk
1/3 cup canned pumpkin
2 tablespoons melted butter, plus extra for cooking and serving pancakes
1 egg
1/2 cup toasted pecans
Warm maple syrup

Whisk flour, sugar, baking powder, spices and salt in a bowl.

In a separate bowl whisk together milk, pumpkin, melted butter, and egg. Mix together dry and wet ingredients. If batter is too thick you can add a bit more milk. Melt a little butter in a nonstick skillet or on a griddle. Scoop about 1/4 cup of the batter to make each pancake in the skillet or on griddle.
When bubbles form, flip. Cook pancakes about 2 to 3 minutes per side. Serve with toasted pecans, butter and warm syrup on top.

Makes about 8 to 10 pancakes.

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