Pumpkin Pecan Pancakes With Pecan Honey Butter

Found this recipe in Redbook magazine. Great for an autumn weekend breakfast along with bacon and eggs!

• Ready In: 25 mins
• Serves: 4-6
• Yields: 16 pancakes

Ingredients

• 1 1⁄2 cups whole wheat flour
• 1⁄4 cup sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 2  teaspoons pumpkin pie spice
• 1 3⁄4 cups buttermilk or 1 3⁄4 cups  whole milk
• 2  large eggs
• 3  tablespoons unsalted butter, melted
• 1⁄2 cup pumpkin puree
• 1  cup pecans, chopped
• 2  tablespoons unsalted butter
• 1⁄2 cup pecans
• 1⁄2 cup honey

Directions

1. Heat oven to 250 to hold pancakes till ready to eat.
2. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt and pumpkin pie spice.
3. In a 4 cup glass measure, whisk buttermilk, eggs, melted butter and pumpkin puree.
4. Add wet ingredients to dry ingredients.
5. Fold in toasted pecans.
6. Heat a griddle or large nonstick pan over medium heat. Lightly oil griddle.
7. Spoon 1/3 cup of batter and cook about 3 minutes or until air bubbles form on top and underside is golden brown.
8. Flip pancakes and cook for about 2 more minutes.
9. Transfer to warm oven and continue cooking until batter is gone.
10. Make pecan honey butter.
11. In a small skillet, melt unsalted butter over medium low heat. Add pecans,stirring 4 to 5 minutes until toasted.
12. Stir in honey, stirring until honey is runny. Serve over pancakes and enjoy!