PUMPKIN PECAN PANCAKES
These hearty pancakes are tasty and stick to your ribs. The pumpkin and pecan work well together and the vanilla extract adds a great flavor. They taste sweet and rich, but don't have much sugar or fat.
Provided by firegirl
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder.
- In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in pecans.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
Nutrition Facts : Calories 321.3 calories, Carbohydrate 42.5 g, Cholesterol 67.1 mg, Fat 13.4 g, Fiber 5.3 g, Protein 10.4 g, SaturatedFat 2.3 g, Sodium 451.3 mg, Sugar 17.1 g
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Ayaan Malik
[email protected]These pancakes are the best pumpkin pancakes I've ever had! I will definitely be making them again and again.
Iftkhar Alam
[email protected]Meh.
Arham Jabbar
[email protected]I've made these pancakes several times and they always turn out perfect. They're a family favorite!
MD JAMAL UDDIN
[email protected]These pancakes are so easy to make and they're always a hit with my family.
Loretta Starr
[email protected]I'm not a huge fan of pecans, so I omitted them from the recipe. The pancakes were still delicious!
Bishwajit Sarker
[email protected]These pancakes are the perfect fall breakfast. They're warm, comforting, and full of flavor.
Shani Arimiyaw
[email protected]I thought these pancakes were just okay. They were a bit bland for my taste.
Jisan
[email protected]I made these pancakes for a fall brunch and they were a huge hit! Everyone loved them.
Amadou Gumaneh
[email protected]I'm not sure what I did wrong, but my pancakes turned out dry and rubbery.
Gacha Smile
[email protected]These pancakes were a great way to use up some leftover pumpkin puree. They were quick and easy to make, and they tasted great!
Carlos Ramirez Rivera
[email protected]I would have liked these pancakes more if they had a stronger pumpkin flavor.
SK SAGOR
[email protected]I followed the recipe exactly and my pancakes turned out perfect! They were light and fluffy, and the pumpkin and pecan flavors were perfectly balanced.
Mason Beesley
[email protected]These pancakes were a bit too sweet for my taste, but they were still good.
Ab Aziz
[email protected]I'm not a big fan of pumpkin, but I decided to give these pancakes a try and I'm so glad I did! They were so good! The pumpkin flavor was subtle and the pecans added a nice crunch.
Syed Riyaz Hussain
[email protected]I made these pancakes for my kids and they loved them! They are so easy to make and they taste delicious.
Murhaf Hassan
[email protected]These pumpkin pecan pancakes were a hit with my family! They were fluffy, flavorful, and had the perfect amount of sweetness. I will definitely be making them again.