Method
Amounts in the steps are for the original 4 servings. Use the ingredient list for your amounts.
Heat a large nonstick skillet or griddle over medium heat. In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice and salt.
In another bowl, whisk the pumpkin, milk, egg, 2 tablespoons melted butter and vanilla until smooth. Pour it into the dry ingredients and stir just until no dry flour remains; a few lumps are fine. The batter will be thick.
Toast the pecans in the dry skillet for about 2 minutes, stirring, until fragrant, then tip them onto a plate.
Brush the skillet with a little of the remaining butter. Scoop ¼ cup of batter per pancake and spread it gently into a 4-inch round. Cook until the edges look set and a few bubbles appear on top, about 2 minutes, then flip and cook 1½ to 2 minutes more until golden and cooked through.
Repeat with the rest of the batter, buttering the pan between batches and turning the heat down a little if the pancakes brown too fast. Serve stacked, drizzled with maple syrup and scattered with the toasted pecans.
Tips
- Pumpkin batter is heavier than plain batter, so cook these a touch lower and slower than regular pancakes so the centers cook through before the outsides get too dark.
- No pumpkin pie spice? Use 1 teaspoon cinnamon, ¼ teaspoon ground ginger and a pinch each of nutmeg and cloves.
- Leftover pancakes freeze well. Cool them, freeze in a single layer, then bag them and reheat in the toaster on busy mornings, including Thanksgiving morning.
Nutrition per serving
- Calories
- 330
- Protein
- 9 g
- Carbs
- 51 g
- Fat
- 10 g
- Saturated fat
- 6 g
- Fiber
- 3 g
- Sugar
- 12 g
- Sodium
- 630 mg
Estimated from USDA data for 1 of 4 servings. Doesn't include salt to taste or anything listed “to serve”.
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Gear that helps
- Nonstick griddle Cooks a whole batch of pancakes at once.
- Balloon whisk Smooth sauces and lump-free batters.
- Digital kitchen scale Weighing beats cups for reliable baking.
- Mixing bowl set Nesting bowls for every prep job.
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