Pumpkin Spiced Pecan Pancakes

LizAnn's Note:

A personal adaption. This makes a Great and Nutritious holiday breakfast.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

• 3 cups whole wheat flour
• 2 tablespoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 tablespoons brown sugar
• ¾ cup finely chopped pecans
• 3 eggs
• 2 ½ cups milk
• ¼ cup molasses or ¼ cup honey
• 1 cup canned pumpkin puree
• ¼ cup oil

Directions:

1. In medium bowl mix together first seven ingredients.
2. In larger bowl beat together remaining (or wet) ingredients.
3. stir dry ingredientd into wet ingredients until just incorporated (do not overstir).
4. Heat skillet.
5. Add some oil or non-stick spray.
6. pour 1/3 to 1 cup of batter into pan (depending on how big you like your pancakes) cover and let fry till edges begin to dry and bubble appear on surface.
7. Remove lid and flip over.
8. cook uncovered till done.
9. Put in warm oven till the rest of your pancakes are cooked.
10. Serve with butter and maple syrup.
11. (add some bacon on the side) mmm--.

Reviews

[Lisa Hartjes]

I made this recipe this morning for breakfast, and I have no intention of making it again. It is incredibly bland, with no pumpkin nor spice taste.

[Shannon Holmes]

These were good. I think that they would be better with more spices added and maybe some spiced syrup to go on top. I made mine with the molasses option and I halved the recipe. I ended up with 8 decent sized pancakes, I used walnuts instead of pecans as this is what I had on hand, definitely think they would be better with the pecans, I used 6 tbsp applesauce instead of the eggs and Pumpkin Silk Nog to make it more festive. I would make these again, thanks for posting!

[Mikekey]

These had a very nice flavor. I found the batter to be too thick also, and added about a cup more milk. The thicker batter would work well for waffles though, which is what I plan on trying next time.