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Pumpkin Brown Sugar Pecan Pancakes

These Pumpkin Brown Sugar Pecan Pancakes are fluffy, spiced, and filled with the warm flavors of fall. A sprinkle of brown sugar and chopped pecans caramelizes on the griddle, creating a sweet, nutty crunch in every bite. Topped with maple syrup and extra pecans, they’re the perfect cozy breakfast for autumn mornings or weekend brunch.
Course Breakfast
Cuisine American
Keyword pecans, pumpkin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 7 servings
Calories 460kcal
Author Laura

Equipment

Ingredients

  • 1 ½ cups milk
  • 1 ½ cups pumpkin puree
  • 2 eggs
  • 2 Tbsp canola oil
  • 2 Tbsp apple cider vinegar
  • 2 cups flour
  • 4 Tbsp brown sugar plus more for sprinkling
  • 2 tsp baking powder
  • 1 Tbsp baking soda
  • 1 tsp allspice
  • 1 Tbsp ground cinnamon
  • ½ tsp nutmeg
  • 1 tsp ground cloves
  • 2 cups pecans chopped

Instructions

  • In a large bowl, whisk together the milk, pumpkin,eggs, oil, and vinegar.
  • In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, all spice, cinnamon, nutmeg, and cloves.
  • Add the flour mixture to the pumpkin mixture and stir just until combined.
  • On a hot oiled grilled, over medium heat, pour 1/4 cup of batter. Sprinkle with 1 tsp brown sugar and 1-2 Tbsp chopped pecans.
  • Once one side of the pancake is brown, flip and brown the other side.
  • To serve top with additional chopped pecans and maple syrup. Makes 14 pancakes.

Nutrition

Serving: 1serving | Calories: 460kcal | Carbohydrates: 46g | Protein: 10g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 53mg | Sodium: 634mg | Potassium: 380mg | Fiber: 6g | Sugar: 12g | Vitamin A: 8344IU | Vitamin C: 3mg | Calcium: 198mg | Iron: 4mg