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These pumpkin pecan pancakes are moist on the inside and cooked until golden on the outside. Pictured is maple syrup and Nellie's butter in the top cross-section. |
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Pumpkin and Pecan Pancakes

  • Meals
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5/5 - 11 Ratings
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Prep Time 15 minutes
Cook Time
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)


  • 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.


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.

How much did you enjoy this recipe?

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October 29, 2020


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October 29, 2020


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1 Reply

[email protected]

October 29, 2020

'Yum' is right! We hope you enjoy them, Amy!

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October 29, 2020


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Michelle Burkhamer

September 24, 2020

Excellent! We've never had pumpkin pancakes before, and these were incredible, everyone loved them. Perfection!

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[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.

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November 15, 2019

Hi, does the grain you feed the chickens contain wheat?? This is an allergy question. The pumpkin pecan pancakes sound yummy!!

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[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.

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