Pumpkin Pecan Pancakes

Serve these autumnal cakes on a brisk fall morning. Top them with warm cranberry sauce.

Serves: 6Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 1 1⁄2 cups all-purpose flour
  • 2 1⁄2 tsp. baking powder
  • 3 Tbsp. brown sugar
  • 1⁄2 tsp. kosher salt
  • 1⁄2 tsp. ground cinnamon
  • 1⁄2 tsp. ground nutmeg
  • 1⁄4 tsp. ground cloves
  • 3 large eggs
  • 2 Tbsp. canola oil
  • 1 cup whole milk
  • 1⁄2 cup pumpkin purée
  • 1 cup finely chopped pecans


  • In a large bowl, sift together flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and clove. Set aside.
  • In a second bowl whisk together eggs and oil until light and airy, then add milk and pumpkin. Pour wet mixture into dry and mix briefly, just until combined. Set aside to rest 10 minutes.
  • Preheat griddle over medium heat. When hot, stir pecans into batter, then ladle batter out in half-cup puddles. Cook until bubbles appear on surface, about 1 minute. Flip and cook 1 minute on the opposite side, until firm in the center.