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Pumpkin and Pecan Pancakes

  • Meals
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5/5 - 1 Ratings
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Prep Time 15 Minutes
Cook Time
Serving Yield 4-6

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: Tasting Table


  • 2 cups flour
  • 4 tablespoons sugar
  • 1 tablespoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground clove
  • 3/4 cup canned pumpkin purée
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 4 tablespoons butter, melted (plus more for serving)
  • 2 large Pete and Gerry's Organic Eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup pecans, chopped
  • 4 tablespoons canola oil
  • Maple syrup, for serving


Step 1

In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, allspice, and clove.

Step 2

In a separate bowl, whisk together the pumpkin purée, heavy cream, milk, butter, eggs, and vanilla extract until smooth. Stir the wet ingredients into the dry ingredients using a wooden spoon. Fold in the pecans.

Step 3

Heat a large nonstick skillet or griddle over medium heat. Add a tablespoon of canola oil.

Step 4

Working in batches, pour cups of the pancake batter into the skillet to form 3-inch round disks. Cook the pancakes until bubbles begin to form and the edges begin to brown, about 1 to 2 minutes. Flip and continue cooking until golden, about 2 minutes longer. Repeat with the remaining oil and batter. Serve the pancakes hot with butter and maple syrup.

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