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Pumpkin Pancakes (with Maple Pecan Topping!)

Plants Not Plastic
Delicious pumpkin pancakes, SO easy to make and perfect for the fall season! Optional maple pecan topping to make these a wonderfully sweet and special breakfast for a holiday morning.
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Prep Time 10 minutes
Cook Time 25 minutes
Cook Time Per Pancake 5 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes [note#1]
Calories 61.5 kcal

Equipment

  • Nonstick frying pan
  • Mixing bowl

Ingredients
  

  • 2 cups rolled oats
  • 2 tsp baking powder
  • 1/3-1/2 cup pumpkin puree
  • 1.5 cups water or plant milk
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg
  • 1 tbsp maple syrup

Optional Additions:

  • chopped walnuts
  • chocolate chips

Maple Pecan Syrup

  • 1/4 cup chopped pecans
  • 1/2 cup maple syrup
  • 1/2 tsp cinnamon

Instructions
 

  • Combine all ingredients and desired additions (except optional fruit or nuts) in a blender and blend on high until the texture of the batter is smooth and even.
  • Let batter rest for at 3-5 minutes to thicken [note #2], then stir in fruit or nuts [note #3].
  • Heat a nonstick pan over medium heat. The pan is ready when you can sprinkle water onto it and the droplets 'dance.'`
  • Lower the heat to low/medium-low and use a 1/4 cup measuring cup to pour each pancake into the pan.
  • Cook for 2-3 minutes on each side [note #4&5].
  • While cooking the pancakes, if you're making the maple pecan topping, mix everything together and warm it over a low heat, if desired.
  • Serve immediately and top with either the maple pecan topping, maple syrup or agave, chocolate syrup, fresh fruit, etc.
  • Enjoy!

Notes

  1. I typically use a 1/4-1/3 cup measuring cup to measure out the batter for each of my pancakes. This will make as many as small pancakes (3-4 inches in diameter).
  2. These are not big, fluffy pancakes but if you want to achieve that texture, chill your batter or leave it in the fridge overnight. It will thicken even further and you'll be able to make big, thick pancakes with. Keep in mind you won't be able to make as many this way.
  3. Using frozen fruit will cause the color to bleed into your batter, so just keep that in mind.
  4. You'll likely want to use a single pancake first to test the heat of your pan. The pancake will be ready to flip as soon as it unsticks from your pan. You want your heat low enough that when flipped, your pancake is a nice golden brown.
  5. To keep your pancakes warm as you're making them, store them on baking tray in your oven set on the lowest temperature.
Keyword agave, christmas, fall, holiday, maple pecan, maple syrup, pancakes, pecans, pumpkin, pumpkin puree, seasonal, thanksgiving