Pumpkin Pecan Pancakes

These pancakes are light, fluffy and have just the right combination of fall-inspired spices and flavors. Top with butter, warm maple syrup, and additional pecans for a breakfast that will be a hit with your entire family.

Pumpkin Pecan Pancakes Recipe image

Download and Print the Recipe

Recipe Download (Vegan)    Recipe Download (Regular)

Guests: Sophie Sparrow


I MADE IT!
Jacob made the Pumpkin Pecan Pancakes image

Jacob (8) • Hot Springs, AR

"Hi! This is Jacob! These pancakes are delicious!"

(VEGAN)

Ingredients:
  • all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp cinnamon
  • 1/8 tsp ground ginger
  • Pinch ground cloves
  • 1 tsp salt
  • ¼ cup chopped pecans
  • 1 Tbsp corn starch
  • ½ cup maple syrup
  • ¾ cup almond milk
  • ½ tsp vanilla
  • ½ cup canned pumpkin
Directions:

In small mixing bowl, mix together all dry ingredients with wire whisk. Make a well in center of bowl. Add all liquid ingredients including pumpkin. Stir until well blended. Spray griddle with a non-stick cooking spray and when griddle is med-hot, pour ¼ cup batter for each pancake. Wait till pancake starts to bubble and become firm, then flip. When center springs back slightly when touched with finger, then it is ready. Make sure griddle is not too hot as pancake will burn. Pancakes will be golden, soft, light and fluffy. Serve with pure maple syrup.

Yields: 8, 4-inch pancakes

These are absolutely wonderful for breakfast, or a perfect choice for a fancy brunch! Sometimes I serve them with my home canned applesauce. An added bonus; the delicious aroma of vanilla and cinnamon! Umm … umm . . . good!

(REGULAR)

Ingredients:
  • ¾ cup all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. cinnamon
  • 1/8 tsp. ground ginger
  • Pinch ground cloves
  • 1 tsp. salt
  • ¼ cup chopped pecans
  • 1 large egg
  • ½ cup maple syrup
  • ¾ cup almond milk
  • ½ tsp. vanilla
  • ½ cup canned pumpkin
Directions:

In small mixing bowl, mix all dry ingredients together with wire whisk. Make a well in center of bowl. Add all liquid ingredients including pumpkin. Stir until well blended. Spray griddle with a non-stick cooking spray and when griddle is medium hot, pour ¼ cup batter for each pancake. Wait till pancake starts to bubble and become firm, then flip. When center springs back slightly when touched with finger, then it is ready. Make sure griddle is not too hot as pancake will burn. Pancakes will be golden, soft, light and fluffy. Serve with pure maple syrup.

Yields: 8, 4-inch pancakes

Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!

Join Miss Brenda each week live at 5:30 PM (eastern) on our Kids Club for Jesus Facebook page for a new cooking program. If you would like to be on "Cooking with Miss Brenda" and live in the Collegedale area–send us a message and let us know!


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Kids Club for Jesus Studio and Leadership Center is a 501c(3) Non-profit orginization. Please visit our profile on Guidestar