Pumpkin Pecan Pancakes

Servings

7-8 pancakes

Prep

10 min

Cook

25-30 min

Vote

Yum

Ingredients

  • 1 cup ‏Pancake Mix-I use King Arthur.
  • 1 cup ‏canned pumpkin, not pie mix
  • 3/4 cup ‏milk
  • 1/4 cup ‏brown sugar
  • 1/2 cup plus more for on top if desired ‏pecans
  • 1 teaspoon ‏vanilla-I use Penzeys.
  • 1 teaspoon ‏cinnamon-I use Penzeys.
  • 1 ‏egg

These Pumpkin Pecan Pancakes are the perfect sweet treat for breakfast or brunch.

  1. Add all the ingredients into the bowl and stir to combine. I use King Arthur Buttermilk Pancake Mix, but any would do.
  2. Heat your skillet over medium high heat.
  3. Brush skillet with butter or oil.
  4. Use a measuring cup to get the same size pancakes. I use my half cup measuring cup. Pour the batter into the skillet and allow it to cook until bubble form, about 2 minutes.
  5. Gently flip the pancake over and cook for another 2-3 minutes, until firm.
  6. Place in a warm oven to until your done cooking all of the pancakes. Then serve with real maple syrup and more pecans if desired.

Tip: Do you have pancakes left over? No problem! Lay them flat on a cookie sheet in the freezer. When they are frozen layer them between wax or parchment paper in a freezer bag. They will be ready for a quick breakfast by heating them up in the toaster or oven.

Do you want really flavorful pecans? Spread them onto a plate and pop them in the microwave for 2 minutes. Gently stir and cook for another minute or 2 or until you smell the nuttiness coming out.

 

 

 

 

The Teacher's Table

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