PUMPKIN AND PECAN PANCAKES
We tested countless batches of these pumpkin pancakes to get the perfect spice blend: they need the right amount of pumpkin and just enough pecans for that satisfying crunch Once we got them to become perfectly pillowy, they were gone in minutes They probably won't last long at your house, either
Provided by Family Farm Team (adapted from Tasting Table)
Categories Meals
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat your pan/griddle over medium-low heat. In a large bowl, whisk together the dry ingredients (flour, brown sugar, baking powder, baking soda, salt, spices, and pecans).
- In a separate bowl, whisk together the pumpkin purée, milk, melted butter, eggs, and vanilla until smooth. Stir the wet ingredients into the dry ingredients until well combined.
- Lightly grease your pan/griddle and pour about a 1/4 cup of batter onto the surface for each pancake, spreading the batter out as needed (making about a 3" pancake). Cook pancakes 1-2 minutes on each side until golden-brown, flipping only once when the edges look set, and the tops start to lose their shine. Repeat with remaining batter.
- When pancakes are ready, serve warm topped with butter and maple syrup.
- For dairy-free pancakes, substitute 1/2 cup (100g) of vegetable oil in place of the melted butter, and water or non-dairy milk in equal amounts in place of the whole milk.
PUMPKIN PECAN PANCAKES
Pumpkin pecan pancakes are a dreamy combination of spiced pumpkin pancakes and lightly-toasted pecans. The result? A heavenly fluffy cake with a nutty flavor and texture--yes, please!
Provided by Rachel Gurk
Categories Breakfast
Time 16m
Number Of Ingredients 15
Steps:
- In a large mixing bowl, whisk together pumpkin puree, milk, eggs, brown sugar, oil, and vanilla.
- On top of wet ingredients, add flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. Gently toss dry ingredients together before stirring into wet ingredients. Stir until smooth, but don't overmix. Fold in pecans (see note).
- Heat a griddle over medium heat. If desired, butter or oil the pan. Scoop batter by about 1/4-cup portions onto heated pan. Cook until bubbles appear and pancakes start to look dry around the edges, 3-4 minutes.
- Flip and cook for another 2-3 minutes or until golden brown and cooked through. Repeat with remaining batter. Serve immediately.
Nutrition Facts : ServingSize 2 pancakes, Calories 221 kcal, Carbohydrate 30 g, Protein 6 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 36 mg, Sodium 272 mg, Fiber 2 g, Sugar 8 g
PUMPKIN-PECAN BUNDT CAKE
An easy, yet impressive dessert that's perfect for the holiday season and beyond! Pumpkin makes for an incredibly moist and flavorful cake, and pecans and a brown sugar-nutmeg glaze are the finishing touches that make this dessert truly irresistible.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat cake mix, pumpkin, water, oil, eggs, cinnamon, ginger and 1/2 teaspoon nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In 1-quart saucepan, cook butter, brown sugar, 1/8 teaspoon nutmeg and whipping cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; pour into medium bowl. Cool 20 minutes. With whisk, beat in powdered sugar and vanilla until smooth. Immediately pour over cake. Sprinkle 2 tablespoons pecans on top. Store loosely covered at room temperature.
Nutrition Facts : Calories 280, Carbohydrate 33 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 21 g, TransFat 0 g
HOW TO MAKE PUMPKIN AND PECAN PANCAKES | TASTING TABLE RECIPE
Learn to make pumpkin and pecan pancakes.
Provided by Tasting Table Staff
Categories Regional American
Time 30m
Number Of Ingredients 19
Steps:
- In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, allspice and clove.
- In a separate bowl, whisk together the pumpkin purée, heavy cream, milk, butter, eggs and vanilla extract until smooth. Stir the wet ingredients into the dry ingredients using a wooden spoon. Fold in the pecans.
- Heat a large nonstick skillet or griddle over medium heat. Add a tablespoon of canola oil. Working in batches, pour ¼ cup of the pancake batter into the skillet to form a 3-inch round disks. Cook the pancakes until bubbles begin to form and the edges begin to brown, about 1 to 2 minutes. Flip and continue cooking until golden, about 2 minutes more. Repeat with the remaining oil and batter. Serve the pancakes hot with butter and maple syrup.
Nutrition Facts : Calories 657 calories, Carbohydrate 58 g carbohydrates, Cholesterol 139 mg cholesterol, Fat 44 g fat, Fiber 4 g fiber, Protein 10 g protein, SaturatedFat 17 g saturated fat, ServingSize 0 g, Sodium 473 mg, Sugar 21 g, TransFat 0 g
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