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 - 6 Ratings PRINT Page 1 Created with Sketch. 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 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 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.