Pumpkin Pecan Spiced Pancakes

Pumpkin Pecan Spiced Pancakes

Pumpkin Pecan Spiced Pancakes

Pumpkin Pecan Spiced Pancakes

In October, our thoughts always turn to pumpkins. Think Thanksgiving and Halloween, of course! This recipe for Pumpkin Pecan Spiced Pancakes is the perfect fall brunch menu item.

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Pumpkin Pecan Spiced Pancakes

Pumpkin Pecan Spiced Pancakes

Serves 4
1 cup whole pecans
1 ¼ cup PC All-Purpose Unbleached Flour
¼ cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon nutmeg
1 egg
1 cup milk
1 tablespoon butter, melted and cooled
½ cup E.D. Smith Pure Pumpkin pie filling
1 tablespoon vegetable oil

1. Preheat oven to 350 F.
2. Line a baking sheet with parchment paper.
3. Place pecans on the sheet in a single layer
4. Put pecans in the oven and bake for 5-7 minutes, stirring occasionally until brown.
5. Remove pecans from oven and set aside to cool.

6. Meanwhile place the dry ingredients: flour, sugar, baking powder and nutmeg, in a large bowl.
7. In a medium bowl, whisk the egg slightly.
8. Then, add the milk, butter and pumpkin puree. Stir to combine, until well mixed.
9. Pour the pumpkin mixture over the dry ingredients and mix just until the dry ingredients are combined.
10. Heat an electric griddle the medium-high. Add vegetable oil.

11. Drop batter on griddle using a ¼ cup for equal sized pancakes.
12. Cook until bubbles form on the top of pancakes.
13. Flip each pancake and cook until golden on the bottom.
14. Serve with pecans and a generous amount of real Canadian maple syrup.