Spiced Pumpkin Pancakes with Toasted Pecans
Inspired by techniques from Serious Eats.
Warm, spiced pumpkin pancakes studded with toasted pecans, gently sweet and fragrant with autumn spices.
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Method
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Equipment
- large bowl
- medium saucepan
- whisk
- nonstick frying pan (30 cm) or griddle
- paper towel
- 60 ml scoop or ladle
- thin wide spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 415 kcal |
| Protein | 9.2 g |
| Carbohydrate | 50.6 g |
| of which sugars | 12.8 g |
| of which free sugars | 8.3 g |
| Fat | 20.4 g |
| of which saturates | 2.6 g |
| Fibre | 4.4 g |
| Salt | 1.13 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Batter
- 255 g plain flour
- 3½ tsp baking powder
- 425 g tin unsweetened pumpkin purée
- 50 g caster sugar
- 1 tsp ground cinnamon
- 2 g fine sea salt or table salt about ⅓ tsp
- ¼ tsp ground nutmeg
- 60 ml neutral oil or melted butter, plus a little oil for the pan
- 180 ml whole milk, at room temperature
- ¼ tsp vanilla (optional)
- 2 large eggs, at room temperature
- 60 g pecans, toasted and finely chopped
- 1
Mix dry. Whisk 255 g plain flour and 3½ tsp baking powder.
- 2
Cook pumpkin. Cook 425 g tin unsweetened pumpkin purée, 50 g caster sugar, 1 tsp ground cinnamon, a scant ½ tsp fine salt and ¼ tsp ground nutmeg over medium heat, stirring constantly, until thick, glossy and reduced to about 240 ml (6-8 min).
- 3
Add liquid. Off the heat whisk in 60 ml vegetable oil (or melted butter), 180 ml whole milk (room temperature) and ¼ tsp vanilla (optional); cool 5 min, then whisk in 2 large eggs (room temperature).
- 4
Combine. Pour into the flour and stir until just combined (lumpy); rest 10-15 min.
- 5
Heat pan. Heat 1 tsp oil in a 30 cm non-stick or cast-iron frying pan over medium-low heat until shimmering (about 5 min) and wipe out the excess with kitchen paper. Test with 1 tbsp batter (pale golden after 1 min).
- 6
Cook. Spoon 3 portions of 60 ml, spread each to 10 cm and sprinkle each with about 1 tbsp toasted finely chopped pecans; cook until bubbles break, edges are set and base is golden (2-4 min). Flip and cook 1-3 min more. Keep warm on a rack in a 93 °C oven if you like; repeat, adding oil as needed.
Storage
Best served fresh and warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
