Arrow Created with Sketch. Back to The Recipes Pumpkin and Pecan Pancakes Meals np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 12 Ratings PRINT Prep Time 15 minutes Cook Time 15 minutes Serving Yield 4 servings 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. By: Family Farm Team (adapted from Tasting Table) Ingredients 2 cups (260g) all-purpose flour 1/4 cup (50g) brown sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon ground cinnamon 1 teaspoon ground ginger 3/4 teaspoon ground nutmeg 1/2 teaspoon ground cloves 3/4 cup (85g) pecans, chopped 3/4 cup (170g) canned pumpkin purée 1 1/2 cups (340g) whole milk 1/2 cup (1 stick; 113g) butter, melted 2 large (100g) Pete and Gerry's Organic Eggs 1 teaspoon vanilla extract Nutritional Information Servings: 4 Amount Per Serving: Calories 750, Fat Cal. 400, Total Fat 44g (68% DV), Sat. Fat 18g (90% DV), Trans Fat 1g, Cholest. 165mg (55% DV), Sodium 780mg (33% DV), Total Carb. 75g (25% DV), Fiber 7g (28% DV), Sugars 21g, Protein 16g, Vitamin A (130% DV), Vitamin C (2% DV), Calcium (30% DV), Iron (25% DV), Vitamin D (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 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). Step 2 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. Step 3 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. Step 4 When pancakes are ready, serve warm topped with butter and maple syrup. Farm Team Tips: 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. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Bob November 20, 2020 The calories seem very high for one serving. Can you tell me how many pancakes and weight per serving this is based on? Reply Page 1 Created with Sketch. 1 Reply Marco November 24, 2020 Hi Bob, That is correct! These are a fall indulgent treat! Reply Page 1 Created with Sketch. Wanda October 29, 2020 Recipe Reply Page 1 Created with Sketch. Amy October 29, 2020 YUM Reply Page 1 Created with Sketch. 1 Reply [email protected] October 29, 2020 'Yum' is right! We hope you enjoy them, Amy! Reply Page 1 Created with Sketch. Tia October 29, 2020 Breakfast Reply Page 1 Created with Sketch. Michelle Burkhamer September 24, 2020 Excellent! We've never had pumpkin pancakes before, and these were incredible, everyone loved them. Perfection! Reply Page 1 Created with Sketch. 1 Reply [email protected] September 25, 2020 So happy to hear everyone enjoyed these, Michelle! We love that the pumpkin is subtle and the spices bring out a warm, comforting flavor. Reply Page 1 Created with Sketch. Margie November 15, 2019 Hi, does the grain you feed the chickens contain wheat?? This is an allergy question. The pumpkin pecan pancakes sound yummy!! Reply Page 1 Created with Sketch. 1 Reply [email protected] November 27, 2019 Hi Margie! Although gluten is not contained in the organic soy, corn, or wheat midds that the chickens occasionally eat, we unfortunately cannot guarantee that the feed is completely gluten-free. Our feed ingredients can change slightly depending on flock age and time of year, and the ingredients will sometimes include small amounts of barley and/or rye. Though we have not heard of any wheat allergies or gluten sensitivities being triggered by the consumption of our eggs, we encourage you to contact your healthcare provider if you have any concerns of this nature. Reply Page 1 Created with Sketch.