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Close-up on homemade pumpkin pancakes with honey and pecans in the white plate on the rustic background

Fluffy Pumpkin Pecan Pancakes

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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 minutes
Servings: 2
Calories: 454kcal
Author: Shoshana Pritzker, RD, CDN, CISSN, LDN

Ingredients

US Customary -Metric
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup pumpkin puree
  • 2 tablespoons brown sugar
  • ½ cup unsweetened almond milk or other plant-based milk
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ cup chopped pecans
  • 2 tablespoons melted vegan butter plus extra for the skillet

Instructions

  • In a large bowl, stir together flour, baking soda, baking powder and salt.
    Stir in remaining ingredients until just incorporated. Avoid overmixing; there should be lumps of flour in batter.
    Heat a nonstick skillet over medium heat; spray with cooking spray or coat with a small dab of vegan butter.
    Spoon batter into pan to make about 6 pancakes. Cook until bubbles form on the surface and the edges begin to look set, about 3 to 4 minutes. Flip and cook another 1 to 2 minutes. Serve immediately.

Nutrition Facts

Serving: 3pancakes | Calories: 454kcal | Carbohydrates: 59g | Protein: 10g | Fat: 22g