Pumpkin Pecan Pancake Perfection

Most people enjoy festive pumpkin-flavored treats in the months of October and November.  This is what I refer to as the normal "pumpkin season": the time of year during which even those who don't really like pumpkin will indulge in the occasional pumpkin muffin or slice of pumpkin pie because, hey - 'tis the season!  But for some of us pumpkin-enthusiasts, pumpkin season lasts a bit longer... ok, a LOT longer.  For me, pumpkin season usually kicks off on the first even slightly brisk day of September and extends clear through the holidays and usually into January or February.  Pumpkin muffins, pumpkin bread, pumpkin soup, pumpkin cupcakes, pumpkin ice cream - I love it all!  The only reason my pumpkin season doesn't endure year-round is that pumpkin products become pretty hard to find after December.  Ever tried to find a can of pumpkin puree in June?  Good luck!  However, in an effort to be conscious of other people's pumpkin-attention-span, I thought it would be appropriate to post this recipe right smack dab in the middle of mainstream pumpkin season... instead of in January. 

Pumpkin Pancakes with Candied Pecans
(Makes about 6 pancakes... enough to serve 2-3 normal people, or 1 pumpkin enthusiast)

3/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 TBSP sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger
Pinch of nutmeg (I like it freshly grated)
3/4 cup - 1 cup milk
2 eggs (NOTE: if you're doubling the recipe, use 3 eggs, not 4.)
1 TBSP melted butter, cooled
3/4 cup canned pumpkin puree
Store bought candied pecans or 1/2 cup homemade candied pecans (recipe follows)
Powdered sugar (for dusting)


Heat a nonstick skillet over medium heat.  In a large bowl, combine the dry ingredients.  In a smaller bowl, beat the eggs.  Add the milk and cooled melted butter to the eggs and whisk to combine.  Make a well in the center of the dry ingredients.  Add the pumpkin puree and the wet ingredients, use a rubber spatula to fold the ingredients together.  Do not over mix!  Check the skillet to see if it's hot enough - my surefire trick is to wet your finger tips, then flick some of the water into the skillet.  If the little water droplets don't do anything, its not hot enough.  If the little water droplets sizzle violently and immediately evaporate, the skillet it too hot.  If the little water droplets dance around on the skillet, you're ready to rock!  Drop 1/4 cup of the pancake batter into the skillet.  Cook the pancake until the edges appear dry, then flip the pancake and cook a couple minutes longer.  If using the one-at-a-time method, store finished pancakes on a cookie sheet, under a towel, in a 200 degree oven.  Once they are done, load up your plate, sprinkle with candied pecans and a little powdered sugar, drizzle (or drown, if that's you're thing) with syrup, and enjoy!

Oooo the pumpkin-y goodness!

Candied Pecans


1/2 cup pecans
2 TBSP melted butter
2 TBSP brown sugar
Pinch cinnamon


Melt the butter in a small saucepan over medium heat.  Add the brown sugar and cinnamon and stir until the sugar dissolves.  Add the pecans and stir until the pecans are evenly coated.  Pour the pecans out onto a baking sheet lined with wax paper (or a silpat).  Use a fork to separate the pecans.  Allow to cool, then sprinkle on pancakes, a salad, or pretty much anything you like!