Pumpkin Pancakes with Pecans and Maple Syrup

Pumpkin Pancakes with Pecans and Maple Syrup


  • Pumpkin Pancakes with Pecans and Maple Syrup
  • One tip to making a fluffy pancake is to make sure the batter is quite thin. It should be the consistency of heavy cream and you can add a little milk or water to thin it out. I usually make a little test pancake and drop 1-2 tablespoons of batter in the skillet and cook until lightly browned. This allows you to check to make sure the batter is the right consistency and you can add a little milk or water if the pancake is too doughy and you have the right temperature. If you are making a large batch of pancakes, you might have to thin the batter out because the batter thickens a little as it sits. Another tip is to only flip the pancakes when the edges of the pancake become dull and the bubbles forming from under the pancake are almost breaking on the surface. Don't peak until you are quite sure it needs flipping! If the pan seems to be getting too hot, remove it from the burner and allow it to sit a minute before placing it back on the heat to regulate the skillet heat (if you have an electric stove). I only use a nonstick pan to make pancakes. If you are making pancakes for a lot of people, preheat the oven to 250 and place a baking rack on a baking sheet. When the pancakes are cooked, place them on the rack and cover with foil and keep them warm in the oven until you serve them. If you want to get a little fancy, add maple syrup, raisins and pecans to a small saucepan and bring to a slow simmer to heat the sauce to plump the raisin and transfer to a serving pitcher. Otherwise, just pour and sprinkle everything on top.
  • makes 4 6-inch pancakes
  • 2 cups Trader Joe's pancake mix
  • 2 cups (or more) milk
  • 1 egg
  • 1 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • vegetable oil
  • maple syrup
  • pecans, walnuts, hazelnuts or almonds (optional)
  • raisins (optional)


In a mixing bowl add pancake mix, milk and egg and mix well. Add pumpkin puree and the spices and mix well. The consistency should be like heavy cream and add a little more milk or water if the batter seems a bit thick. Pour into batter dispenser if you have one.

In a small saucepan, add maple syrup and pecans and gently bring to a simmer to warm the maple syrup through. Transfer to serving jug.

Meanwhile, over medium to medium high heat, place a non stick skillet and lightly coat the skillet with vegetable oil with a scrunched paper towel. Allow pan to get up to temperature and make a 1-inch test pancake to see if the temperature and batter consistency is correct. Use the batter dispenser or a 3/4 measuring cup and drop the batter to make a 6-inch pancake. Allow to lightly brown and flip and cook until the pancake is cooked through. Place on a wire rack in the oven and continue making the pancakes.

To serve: Spread the pancakes with butter and drizzle with the warmed maple syrup and pecans.

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