Servings
7Prep
10 minCook
25 minIngredients
| Pancake Mix-I use King Arthur. | 1 cup | |
| canned pumpkin, not pie mix | 1 cup | |
| milk | 3/4 cup | |
| brown sugar | 1/4 cup | |
| pecans | 1/2 cup plus more for on top if desired | |
| vanilla-I use Penzeys. | 1 teaspoon | |
| cinnamon-I use Penzeys. | 1 teaspoon | |
| egg | 1 |
These Pumpkin Pecan Pancakes are the perfect sweet treat for breakfast or brunch.
- Add all the ingredients into the bowl and stir to combine. I use King Arthur Buttermilk Pancake Mix, but any would do.
- Heat your skillet over medium high heat.
- Brush skillet with butter or oil.
- 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.
- Gently flip the pancake over and cook for another 2-3 minutes, until firm.
- 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.
Click and use my code for special offers! Get $10 for signing up now!Want to earn money back on groceries you buy every week? Check out these sites!
Don’t forget you can follow my nearly daily posts on Instagram and Facebook.
Don’t forget to like, comment, and share!
No Comments