Spiced Pumpkin-Pecan Pancakes
- 1 1/2 cups all-purpose flour
- 1/3 cup packed dark brown sugar
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon fine salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1 1/4 cups whole milk
- 1/2 cup pumpkin purée (not pie filling)
- 3 tablespoons unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup toasted pecans, coarsely chopped
- 3 to 4 teaspoons vegetable oil
- Butter, for serving
- Maple syrup, for serving
- This recipe is vegetarian
- Produce
- Ginger, ground (1/2 teaspoon)
- Pecans, toasted (1/2 cup)
- Pumpkin puree (1/2 cup)
- Cooking & Baking
- All-purpose flour (1 1/2 cups)
- Baking powder (2 1/2 teaspoons)
- Brown sugar, packed dark (1/3 cup)
- Cinnamon, ground (1 1/2 teaspoons)
- Cloves, ground (1/8 teaspoon)
- Maple syrup (1)
- Nutmeg (1/2 teaspoon)
- Salt, fine (3/4 teaspoon)
- Vanilla extract (1 teaspoon)
- Vegetable oil (3 teaspoons)
- Dairy
- Butter, unsalted (3 tablespoons)
- Butter (1)
- Whole milk (1 1/4 cups)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published August 31, 2012 (5 months ago).
162 people saved this recipe.
