Spiced Pumpkin & Pecan Pancakes

  • 1 1/2 Cups all-purpose flour
  • 1/3 Cup brown sugar
  • 2 1/2 tsp. baking powder
  • 1 1/2 tsp. ground cinnamon
  • 3/4 tsp. salt
  • 1/2 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1 1/4 Cups milk
  • 1/2 Cup pumpkin puree
  • 3 Tbsp. unsalted butter (melted)
  • 2 Eggs
  • 1 tsp. vanilla extract
  • 1/2 Cup toasted pecans (chopped)
  • 4 tsp. Gourmet Canola Oil
  • Primeal Organic Maple Syrup (to serve)
  1. In a large bowl whisk together the milk, pumpkin, butter, eggs & vanilla until evenly incorporated; add the flour & pecans and stir until moistened (batter will have lumps).  
  2. Heat a large non-stick frying pan or griddle over medium heat. Add tsp. canola oil and tilt pan to coat.  Ladle the batter in 1/3 cup portions.  Cook until golden brown on the bottom (3-5 minutes).  Flip pancake and cook until second side is golden.  Repeat with remaining batter adding tsp. canola oil between batches.  Serve immediately with butter & maple syrup. 

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