There’s something about a stack of warm, fluffy pancakes that makes a chilly fall morning feel a little cozier. These pumpkin pecan pancakes bring all the flavors of the season to your breakfast table, combining real pumpkin purée, fragrant pumpkin pie spice, and crunchy pecans in every delicious bite.
Beyond their comforting flavor, these pancakes offer a little nutritional goodness, too. Pumpkin provides beta-carotene, which your body converts into vitamin A to support immune function and eye health, while pecans contribute heart-healthy unsaturated fats, fiber, and antioxidants. Made with plant-based milk and vegan butter, they’re also completely dairy-free and vegan-friendly.
Serve them warm with fresh fruit, a dollop of plant-based yogurt, or a light drizzle of maple syrup. Whether you’re enjoying a leisurely weekend breakfast or treating yourself to something special during the week, these pancakes are a delicious way to celebrate pumpkin season.
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Ingredients
- 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.
