Fluffy pumpkin pancakes with warm spices and crunchy pecans, perfect for a cozy fall breakfast and drizzled with maple syrup.

Scale

1 cup all-purpose flour

2 tablespoons brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves (optional)

3/4 cup pumpkin puree

1 cup milk

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla extract

1/2 cup chopped pecans

Butter or oil for cooking

Maple syrup for serving

In a bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

In another bowl, mix pumpkin puree, milk, egg, butter, and vanilla.

Combine wet and dry ingredients, stirring until just mixed. Fold in pecans.

Heat skillet over medium heat, grease lightly.

Pour 1/4 cup batter per pancake, cook until bubbles form, flip and cook until golden.

Serve with extra pecans and maple syrup.

Toast pecans for richer flavor.

Do not overmix batter for fluffier pancakes.

Use pumpkin puree, not pumpkin pie filling.

Keywords: pumpkin pecan pancakes, fall breakfast recipe, spiced pumpkin pancakes, fluffy pancakes with pecans