Ingredients
- 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 puree
- 1 1/2 cups (340g) whole milk
- 1/2 cup (1 stick; 113g) butter, melted
- 2 large (100g) Pete & Gerry's eggs
- 1 teaspoon vanilla extract
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.
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings
Ingredients
- 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 puree
- 1 1/2 cups (340g) whole milk
- 1/2 cup (1 stick; 113g) butter, melted
- 2 large (100g) Pete & Gerry's eggs
- 1 teaspoon vanilla extract
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.
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.
Directions
- 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).
- 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.
- 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.
- 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.
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