Pumpkin Pancakes with Candied Pecans

Pumpkin pancakes spiced with ground cinnamon, ginger and nutmeg are a great tasting twist on a traditional pancake recipe. I served my fluffy pumpkin pancakes stack with some maple syrup and cinnamon spiced candied pecans, and a drizzle of maple syrup.

As autumn arrives, my thoughts turn very much to all those warming spices that work so well with the fruits we associate with the season, like apples, plums, and pumpkins (yes, pumpkin is in fact a fruit).

Today I decided to play with the flavours in a pancake, combining pumpkin puree and ground spices to a regular pancake batter. To this best pumpkin pancake recipe I added light muscovado sugar which has a great molasses flavour, and a touch of vanilla extract.

My healthy pumpkin pancakes recipe worked a treat as the ground spices and vanilla added depth of flavour so I am able to cut back on the brown sugar, adding only 3 tablespoons of sugar for the entire batch.

I also made some quick candied pecans, by combining maple syrup and ground cinnamon and coating the raw nuts in the mixture. I then gave them a quick cook in a saucepan. The whole process took less than 5 minutes and the result was perfect. So much so I’d to stop the kids from eating them before I had taken the photos!

Why you’ll love this recipe

• Pumpkin pancakes are easy to prepare and cook, making them a perfect addition to a weekend brunch.
• Warming spices work perfectly with pumpkin which really brings the flavors of the season together.
• Candied pecans add texture and crunch and can be made in just 5 minutes.
• Pancakes freeze really well, so make a double batch and freeze some for a quick and easy breakfast another day.

Recipe ingredients

• Flour – I use self raising flour as it already has the raising agents in it. If using plain flour (all purpose flour) add a teaspoon each of baking powder and baking soda.
• Sugar – for the best flavor use light muscovado or soft brown sugar. If you have neither, granulated sugar will work too.
• Ground spices – I used a combination of ground cinnamon, ginger and nutmeg to flavor the pancakes. Pumpkin pie spice blend would work in this recipe too.
• Salt – I always add a pinch of sea salt to any pancake batter as salt brings out the flavor in the other ingredients.
• Milk – I used whole milk as that’s what I had in the fridge. Buttermilk would be a great substitution. For dairy free pancakes use a dairy free milk like oat or almond milk.
• Egg – I add an egg to bind the ingredients.
• Vanilla – for the best flavor I recommend using vanilla bean paste or extract.
• Butter – use butter or a light oil for greasing the pan.

Candied Pecans

• Nuts: I used 20 whole pecans to feed 4.
• Maple syrup: I candied the pecans in maple syrup, but the recipe works equally well with honey.
• Spices: I added a teaspoon of ground cinnamon to the maple syrup before coating the pecans. This is entirely optional and you can leave it out if you prefer. Or feel free to substitute any other ground spices or spice blends liked mixed spice or pumpkin pie spice.

How to make pumpkin pancakes

• Place the flour, sugar, ground spices and salt into a large bowl and stir to combine.
• Place the pumpkin puree, milk, egg and vanilla bean paste into a large jug and whisk until well combined.

• Pour the wet pumpkin mixture over the flour mixture and whisk to bring together into a thick smooth pancake batter. Take care not to over mix the batter.
• Set the pancake batter aside for 30 minutes in the refrigerator.
• While the pancake batter is resting get on with making the candied pecans.

How to make Candied Pecans

• Place the maple syrup and ground cinnamon into a small bowl and stir to combine.
• Now place the raw pecans into a bowl and pour over the maple syrup and stir to coat the nuts in the syrup.
• Pour the nuts into a small saucepan and place over a medium-high heat.

• Toast the nuts in the syrup for a couple of minutes to candy them. Stir the nuts to keep them moving, they will darken, but you don’t want the syrup to burn, only caramelise.
• Remove the nuts from the pan onto a sheet of baking parchment. Place in a single layer and separate them out, then set aside to cool completely.
• DO NOT TOUCH THE PECANS as molten syrup will burn!

How to cook the pancakes

• Once the pancake batter has rested remove it from the refrigerator.
• Heat a non stick frying pan on your hob to a medium-high heat. Brush a little butter in the pan and spoon in a ladle of the pancake batter.
• Once you see bubbles starting to form on top of the pancake gently flip it over to cook the other side.
• Once the pancake has cooked on both sides, remove from the pan. Keep the pancakes warm wrapped up in a clean tea towel.
• Repeat the process until you have used up all the pancake batter.
• Serve the pancakes in a stack, topped with the candied pecans and a drizzle of maple syrup or honey if desired.

Recipe variations

• I’ve used pumpkin puree, but you could replace the pumpkin with sweet potato puree.
• Use any variety of ground spices, or try a spice blend like mixed spice, pumpkin pie spice, or apple pie spice.
• I’ve made candied pecans as that’s what I had in my stores, but you could use the same technique and candy almonds, hazelnuts or walnuts.
• I candied the pecans using maple syrup and ground cinnamon, but you could also use honey or agave syrup and any combination of ground spices.

Pancake toppings

I’ve topped my pumpkin pancakes with candied pecans and a drizzle of maple syrup. However here are some suggestions for topping your pancake:

• Add a drizzle of maple syrup or honey, or a dusting of icing sugar.
• Strips of crispy bacon with maple syrup.
• A spoon of Greek yogurt or creme fraiche with fresh fruit. Try blueberries, or some sliced stonefruits like peach, nectarine or plum.
• Spoon over some of my delicious Blueberry Compote (Blueberry Syrup).

Useful hints and tips

1. When cooking pancakes don’t overcrowd the pan, cook 2-3 pancakes at a time, any more and you risk them stick together.
2. This pancake batter will make 10-12 pancakes, depending on the size of ladle you use, and serves 3-4 people.
3. When candying the nuts, maple syrup and honey will catch really quickly, so keep stirring the nuts and take them off the heat once they’ve started to caramelise.
4. Take care when removing the nuts from the pan onto the baking parchment, the candied glaze will be very hot so do not touch it.
5. Keep pancakes warm by placing them inside a clean kitchen towel until you have all the pancakes made.
6. To make Dairy Free Pumpkin Pancakes swap the milk for a dairy free milk, like oat or almond milk. Also cook the pancakes using a light oil, rather than butter.
7. Allergy advice: For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

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Additional recipe suggestions

If you like like making your own pancakes, then why not try these pancake recipes:

• Easy Scotch Pancakes
• American Buttermilk Pancakes with Cinnamon
• Poffertjes Dutch Pancakes

If you love baking then why not have a read of our Ultimate Guide to Baking with Kids which is packed full of recipes, hints and tips to help children have fun in the kitchen.

Pumpkin pancakes make a delicious breakfast or brunch dish. For other ideas head to my Best Brunch Recipes post where you will find lots of delicious brunch ideas.

Pumpkin Pancakes with Candied Pecans

Pumpkin pancakes spiced with ground cinnamon, ginger and nutmeg are a great twist of a traditional pancake. Served here with maple syrup and cinnamon spiced candied pecans and a drizzle of maple syrup.

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Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Resting Time: 30 minutes mins

Total Time: 50 minutes mins

Servings: 4

Calories: 396kcal

Author: Lesley Garden

Equipment

• Non stick frying pan or skillet

Ingredients

Pumpkin Pancakes

• ▢ 250 g self raising flour
• ▢ 3 tbsp light muscovado sugar (or soft brown sugar)
• ▢ 1 tsp ground cinnamon
• ▢ ½ tsp ground ginger
• ▢ ¼ tsp ground nutmeg
• ▢ 1 pinch sea salt
• ▢ 150 g pumpkin puree
• ▢ 250 ml milk
• ▢ 1 egg
• ▢ 1 tsp vanilla bean paste (or extract)
• ▢ butter or light oil (for greasing the pan)
• ▢ extra maple syrup or honey (for drizzling over the pancakes)

Candied Pecans

• ▢ 20 whole pecans
• ▢ 1 tbsp maple syrup (or honey)
• ▢ 1 tsp ground cinnamon

Instructions

• Place the flour, sugar, ground spices and salt into a large bowl and stir to combine.
• Place the pumpkin puree, milk, egg and vanilla bean paste into a large jug and whisk until well combined.
• Pour the wet pumpkin mixture over the flour mixture and whisk to bring together into a thick smooth pancake batter. Take care not to over mix the batter.
• Set the pancake batter aside for 30 minutes in the refrigerator.
• While the pancake batter is resting get on with making the candied pecans.
• Place the maple syrup and ground cinnamon into a small bowl and stir to combine.
• Now place the raw pecans into a bowl and pour over the maple syrup and stir to coat the nuts in the syrup.
• Pour the nuts into a small saucepan and place over a medium-high heat. Toast the nuts in the syrup for a couple of minutes to candy them. Stir the nuts to keep them moving, they will darken, but you don't want the syrup to burn, only caramelise.
• Remove the nuts from the pan onto a sheet of baking parchment. Place in a single layer and separate them out, then set aside to cool completely.
• Once the pancake batter has rested remove it from the refrigerator.
• Heat a non stick frying pan on your hob to a medium-high heat. Brush a little butter in the pan and spoon in a ladle of the pancake batter.
• Once you see bubbles starting to form on top of the pancake gently flip it over to cook the other side.
• Once the pancake has cooked on both sides, remove from the pan. Keep the pancakes warm wrapped up in a clean tea towel.
• Repeat the process until you have used up all the pancake batter.
• Serve the pancakes in a stack, topped with the candied pecans and a drizzle of maple syrup or honey if desired.

Notes

Take care not to over whisk pancake batter or your pancakes will turn out flat and tough. Only mix to bring the batter together, then stop.

Resting the batter helps the gluten in the flour to relax, resulting in light and fluffy pancakes.

Take care when candying the pecans not to let them burn. Maple syrup and honey will catch really quickly, so keep stirring the nuts and take them off the heat once they’ve started to caramelise.

Take care when removing the nuts from the pan onto the baking parchment, the candied glaze will be very hot so do not touch it.

When cooking pancakes don’t overcrowd the pan, cook 2-3 pancakes at a time, any more and you risk then stick together.

This pancake batter will make 10-12 pancakes, depending on the size of ladle you use, and serves 3-4 people.

Nutrition Facts

Pumpkin Pancakes with Candied Pecans

Amount Per Serving

Calories 396 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 49mg16%

Sodium 56mg2%

Potassium 314mg9%

Carbohydrates 66g22%

Fiber 4g17%

Sugar 17g19%

Protein 12g24%

Vitamin A 6008IU120%

Vitamin C 2mg2%

Calcium 133mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Baking, Breakfast, Brunch

Cuisine : American

Keyword : candied pecans, easy pumpkin pancakes, spiced pecans

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