Pumpkin Pie Pecan Pancakes Gift In A Jar Recipes

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PUMPKIN PECAN PANCAKES



Pumpkin Pecan Pancakes image

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

1 cup pumpkin puree (unflavored - not pumpkin pie filling)
1 ½ cup milk
2 large eggs
1/4 cup brown sugar
2 tablespoons oil or melted butter
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped pecans

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

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