How To Make Pumpkin And Pecan Pancakes | Tasting Table Recipe

Ingredients

• 2 cups flour
• 4 tablespoons sugar
• 1 tablespoon cinnamon
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground ginger
• ¾ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon ground allspice
• ½ teaspoon ground clove
• ¾ cup canned pumpkin purée
• 1 cup heavy cream
• ½ cup whole milk
• 4 tablespoons melted butter, plus more for serving
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• ¾ cup chopped pecans
• 4 tablespoons canola oil
• Maple syrup, for serving

Directions

1. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, allspice and clove.
2. In a separate bowl, whisk together the pumpkin purée, heavy cream, milk, butter, eggs and vanilla extract until smooth. Stir the wet ingredients into the dry ingredients using a wooden spoon. Fold in the pecans.
3. Heat a large nonstick skillet or griddle over medium heat. Add a tablespoon of canola oil. Working in batches, pour ¼ cup of the pancake batter into the skillet to form a 3-inch round disks. Cook the pancakes until bubbles begin to form and the edges begin to brown, about 1 to 2 minutes. Flip and continue cooking until golden, about 2 minutes more. Repeat with the remaining oil and batter. Serve the pancakes hot with butter and maple syrup.