Pumpkin Pancakes with Candied Pecans

For a tasty fall breakfast, try these Pumpkin Pancakes with Candied Pecans. The warm spices and sweet candied pecans go really well with the pumpkin flavor. Add a little maple syrup and enjoy them as a warm breakfast.

Ingredients:

• 1 cup pumpkin puree
• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 cup chopped candied pecans
• Maple syrup for serving

Instructions:

In a large mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, milk, melted butter, and vanilla extract

In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves

Gradually add the dry ingredients to the wet ingredients and mix until just combined

Be careful not to overmix; a few lumps are okay

Gently fold in the chopped candied pecans into the pancake batter

Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with butter or cooking spray

Pour 1/4 cup portions of the pancake batter onto the skillet for each pancake

Cook until bubbles form on the surface, then flip and cook the other side until golden brown

Serve the pumpkin pancakes hot with maple syrup and additional candied pecans for garnish