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Recipes

Pumpkin and Pecan Pancakes

'Tis the season for fluffy flapjacks
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Pumpkin and Pecan Pancakes
Photo: Lizzie Munro/Tasting Table

We tested countless batches of these pumpkin pancakes to get the perfect spice blend, the right amount of pumpkin and just enough pecans for crunch. Once we got them to become perfectly pillowy, they were gone in minutes.

To learn more, read "Golden Gourd."

Pumpkin and Pecan Pancakes

Recipe from the Tasting Table Test Kitchen

Yield: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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.

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