Breakfast

Pumpkin Pecan Pancakes

18 Pancakes

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Pumpkin Pecan Pancakes

18 Pancakes

Calories 136 (38% from fat) · carb 17g · protein 4g · fat 6g · sat fat 1g · chol 49mg · sod 242mg · calc 47mg · fiber 1g
  1. Pumpkin Pecan Pancakes-1
  1. Pumpkin Pecan Pancakes-1

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons light brown sugar, packed
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • 1 cup pumpkin purée
  • 4 large eggs
  • 1 ½ cups low fat milk
  • 3 tablespoons unsalted butter, melted
  • 1 cup chopped pecans

Preparation

  1. Place the flour in a large bowl. Crumble the brown sugar and distribute over flour. Add baking powder, salt, cinnamon, ginger, and allspice. Stir to blend with a whisk.
  2. Preheat the Cuisinart™ Griddler™ in the open griddle position to 350°F.
  3. Place the pumpkin, eggs, and milk in a medium bowl. Stir with a whisk to blend. Add to the dry mixture and stir. Stir in the melted butter and pecans.
  4. When the Griddler™ is hot (indicator light will go off) drop the batter onto the Griddler using a scant quarter cup measure.
  5. Bake the pancakes for 3 to 4 minutes, when pancakes are bubbling on the top, turn and bake for an additional 2 to 3 minutes.
  6. Pumpkin Pecan Pancakes are best served hot. Pancakes can be kept warm by placing them on a rack on a baking sheet in a slow (175-200°F) oven while baking the remainder.
  7. Serve with warm syrup and butter as desired.

This recipe was prepared with

Griddler® Five

Griddler® Five

$149.95

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