Pumpkin pecan pancakes are a delightful treat that bring together the rich, warm flavors of autumn in a fluffy pancake. This recipe uses whole wheat pastry flour and multigrain hot cereal to add a wholesome twist to the classic pancake while the pumpkin adds a smooth texture and distinct flavor. The pecans give a nice crunch to every bite, making these pancakes absolutely irresistible.
Whole wheat pastry flour and multigrain hot cereal might not be staple ingredients in every home. If you're unfamiliar with these items, whole wheat pastry flour is a lighter variant of whole wheat flour that is perfect for making pastries and pancakes. It provides the nutritional benefits of whole wheat without making the end product heavy. Multigrain hot cereal is a mixture of various whole grains that adds an extra layer of texture and nutrition to the pancakes. You can find these ingredients in the baking or cereal aisle of your local supermarket.
Pumpkin Pecan Pancakes Ingredients
Whole wheat pastry flour: A healthier alternative to white flour, it gives the pancakes a light and fluffy texture.
Multigrain hot cereal: Adds an interesting texture to the pancakes and packs in different whole grains for added nutrition.
Baking powder: Helps the pancakes rise and become fluffy.
Eggs: They bind the ingredients together.
Milk: Adds moisture to the batter.
Pumpkin: Gives the pancakes a moist, rich flavor and beautiful color.
Plain yogurt: Adds tanginess and helps in leavening.
Vanilla extract: Enhances the flavors of the other ingredients.
White sugar: Adds sweetness to balance the flavors.
Salt: Brings out the flavors of the other ingredients.
Pecans: Gives a delightful crunch to the pancakes.
One reader, Camila Rodrigues says:
These pumpkin pecan pancakes are a game-changer! The combination of pumpkin and pecans creates a delightful flavor, and the texture is just perfect. The recipe is easy to follow, and the pancakes turn out fluffy and delicious every time. I highly recommend trying them out for a delightful breakfast treat!
Techniques Required for Making Pumpkin Pecan Pancakes
How to combine dry ingredients: In a bowl, combine the whole wheat pastry flour, multigrain hot cereal, and baking powder.
How to mix wet ingredients: In a separate bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar, and salt.
How to fold in pecans: Gently fold in the pecans into the pancake batter until evenly distributed.
How to cook pancakes: Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over and continue cooking until the other side is golden brown.
How to keep pancakes warm: Stack the cooked pancakes on a plate and keep them warm until ready to serve.
How To Make Pumpkin Pecan Pancakes
Have the flavors of fall for breakfast with our pecan pancakes! It also comes with a pumpkin taste, and easy to make in less than an hour.
Serves:
Ingredients
- 1½cupswhole wheat pastry flour
- ½cupmultigrain hot cerealuncooked
- 1½tspbaking powder
- 2eggs
- 1cupmilk
- ¾cuppumpkinpureed
- ¾cupplain yogurt
- 2tspvanilla extract
- ⅓cupwhite sugar
- ½tspsalt
- ¾cuppecansfinely chopped
Instructions
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In a bowl, combine the whole wheat pastry flour, multigrain hot cereal, and baking powder.
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In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt.
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Add the wet ingredients to the dry, being careful not to overmix the batter.
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Fold in pecans.
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Heat a lightly oiled griddle or frying pan over medium-high heat.
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Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
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Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape.
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Flip the pancakes over, and continue cooking until the other side is golden brown.
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Repeat with the remaining batter, adding more oil to the griddle if necessary.
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Stack the pancakes on a plate and keep warm.
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Serve, and enjoy!
Recipe Notes
For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
Nutrition
- Calories: 78.42kcal
- Fat: 3.31g
- Saturated Fat: 0.69g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.57g
- Polyunsaturated Fat: 0.86g
- Carbohydrates: 10.81g
- Fiber: 1.41g
- Sugar: 4.12g
- Protein: 2.19g
- Cholesterol: 15.34mg
- Sodium: 87.47mg
- Calcium: 49.71mg
- Potassium: 87.68mg
- Iron: 0.52mg
- Vitamin A: 28.01µg
- Vitamin C: 0.40mg
Essential Technique Tips for Perfect Pumpkin Pecan Pancakes
When folding in the pecans into the pancake batter, ensure to do it gently and just until they are distributed evenly. Overmixing can lead to tough pancakes. Also, toasting the pecans before adding them to the batter can enhance their flavor and give your pumpkin pecan pancakes an extra crunch.
Time-Saving Tips for Making Pumpkin Pecan Pancakes Recipe
Prepare the ingredients: Gather and measure all the ingredients and equipment needed before starting to cook to streamline the process.
Use canned pumpkin: Opt for canned pumpkin instead of fresh pumpkin to save time on peeling, chopping, and cooking the pumpkin.
Prep ahead: Prepare the dry ingredients the night before and store them in an airtight container to save time in the morning.
Double the batch: Make a double batch of the pancake batter and store the extra in the refrigerator for quick and easy breakfasts throughout the week.
Efficient cooking: Use multiple pans or a griddle to cook several pancakes at once, speeding up the cooking process.
Quick cleanup: Clean as you go to minimize the time spent on post-cooking cleanup.
Substitute Ingredients For Pumpkin Pecan Pancakes Recipe
whole wheat pastry flour - Substitute with all-purpose flour: All-purpose flour can be used as a substitute for whole wheat pastry flour, although the texture and flavor may be slightly different.
multigrain hot cereal - Substitute with oatmeal: Oatmeal can be used as a substitute for multigrain hot cereal, providing a similar texture and nutritional value.
baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder, but it requires an acidic ingredient such as yogurt to activate it.
eggs - Substitute with flax eggs: Flax eggs can be used as a substitute for eggs in this recipe, providing binding properties and a nutty flavor.
milk - Substitute with almond milk: Almond milk can be used as a substitute for milk, providing a slightly nutty flavor that complements the pumpkin and pecans.
pumpkin - Substitute with butternut squash: Butternut squash can be used as a substitute for pumpkin, providing a similar sweet and nutty flavor.
plain yogurt - Substitute with applesauce: Applesauce can be used as a substitute for plain yogurt, providing moisture and a hint of sweetness to the pancakes.
white sugar - Substitute with maple syrup: Maple syrup can be used as a substitute for white sugar, adding a rich, natural sweetness to the pancakes.
pecans - Substitute with walnuts: Walnuts can be used as a substitute for pecans, providing a similar nutty flavor and crunchy texture.
Presenting Pumpkin Pecan Pancakes for Maximum Appeal
Elevate the plating: When presenting the pumpkin pecan pancakes, focus on creating a visually appealing arrangement on the plate. Consider using a circular mold to stack the pancakes in a neat and uniform manner, creating a beautiful and inviting presentation.
Garnish with precision: Add a touch of finesse to the dish by delicately placing a few whole pecans on top of the stack of pancakes. This not only adds a pop of texture but also showcases the key ingredient of the dish.
Incorporate color contrast: Introduce a vibrant element to the plate by drizzling a small amount of maple syrup in an artistic pattern around the pancakes. This will not only enhance the flavor but also create an eye-catching contrast against the warm tones of the pancakes.
Utilize negative space: Embrace the concept of minimalism by allowing some negative space on the plate. This will draw attention to the focal point of the dish, allowing the pancakes to take center stage and be the star of the presentation.
Add a touch of elegance: Consider placing a small, decorative edible flower alongside the pancakes to add a touch of sophistication and elevate the overall aesthetic of the dish.
Attention to detail: Pay close attention to the cleanliness of the plate and ensure that any excess drips or smudges are carefully wiped away, presenting a polished and professional appearance.
Essential Tools for Making Pumpkin Pecan Pancakes
- Food processor: A food processor is a versatile kitchen appliance that can be used for chopping, slicing, shredding, and pureeing various ingredients. It is especially useful for quickly and efficiently processing nuts, vegetables, and other foods for recipes such as pancakes.
- Mixing bowl: A mixing bowl is an essential kitchen tool for combining and blending ingredients. It is used for mixing the dry and wet ingredients together to create the pancake batter.
- Griddle or frying pan: A griddle or frying pan is used for cooking the pancakes. It provides a flat, non-stick surface for cooking the batter and achieving the desired golden brown color and texture.
- Spatula: A spatula is used for flipping the pancakes while cooking to ensure even browning on both sides.
- Measuring cups and spoons: Measuring cups and spoons are used to accurately measure and portion the ingredients, such as flour, sugar, and milk, for the pancake batter.
- Whisk: A whisk is used to thoroughly combine the wet ingredients and create a smooth, lump-free pancake batter.
- Cooking oil: Cooking oil is used to lightly grease the griddle or frying pan to prevent the pancakes from sticking and to aid in achieving a crispy exterior.
- Plate: A plate is used for stacking and serving the cooked pumpkin pecan pancakes.
Storing and Freezing Pumpkin Pecan Pancakes for Later
- Allow the pancakes to cool completely before storing or freezing.
- To store in the refrigerator, place the cooled pancakes in an airtight container or resealable plastic bag. They will keep for up to 5 days in the fridge.
- For longer storage, freeze the pancakes:
- Place a sheet of parchment paper or wax paper between each pancake to prevent them from sticking together.
- Stack the pancakes with the paper separators and wrap the stack tightly in plastic wrap or aluminum foil.
- Place the wrapped stack in a freezer-safe container or resealable plastic bag, label it with the date, and store in the freezer for up to 2 months.
- To reheat refrigerated pancakes:
- Place them on a microwave-safe plate and heat for 30-60 seconds, or until warmed through.
- Alternatively, you can reheat them in a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes.
- To reheat frozen pancakes:
- Remove the desired number of pancakes from the freezer and let them thaw in the refrigerator overnight.
- Reheat the thawed pancakes in the microwave, toaster oven, or regular oven as described above.
- If you're in a hurry, you can also reheat the frozen pancakes directly from the freezer. Just add an extra 30-60 seconds to the microwave time or a few extra minutes to the oven time.
- Note that while the pumpkin and pecan pancakes will still be delicious after storing or freezing, they may lose some of their crispness and freshness compared to when they're served immediately after cooking.
How To Reheat Leftover Pumpkin Pecan Pancakes
To reheat leftover pumpkin pecan pancakes, preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet lined with parchment paper and cover them loosely with aluminum foil. Bake for about 10 minutes, or until they are heated through and slightly crispy on the edges. This method helps to preserve the texture and flavor of the pancakes while preventing them from becoming soggy.
Another option is to use a toaster oven. Set the toaster oven to 350°F (175°C) and place the pancakes directly on the rack. Toast for 3-5 minutes, or until they are heated through and slightly crispy. Keep an eye on them to ensure they don't burn.
If you prefer a quicker method, you can use a microwave. Place the pancakes on a microwave-safe plate and heat them on high for 30-60 seconds, depending on the number of pancakes and the strength of your microwave. To prevent the pancakes from becoming soggy, place a damp paper towel over them before microwaving.
For a crispy exterior and a soft interior, try reheating the pancakes on a griddle or in a skillet. Preheat the griddle or skillet over medium heat and lightly grease it with butter or cooking spray. Place the pancakes on the hot surface and cook for 1-2 minutes on each side, or until they are heated through and slightly crispy.
If you have a few extra minutes, consider transforming your leftover pancakes into a delicious new dish. Cut the pancakes into bite-sized pieces and toast them in a skillet with a little butter and cinnamon sugar. Serve these pancake croutons over yogurt, ice cream, or a warm fruit compote for a tasty and creative dessert.
Surprising Facts About Pumpkin Pecan Pancakes
Pumpkin pecan pancakes are a delicious and nutritious breakfast option. They are a great source of fiber, vitamins, and minerals, making them a healthy choice to start your day.
Is Making Pumpkin Pecan Pancakes at Home Cost-Effective?
The cost-effectiveness of this pumpkin pecan pancakes recipe is quite high. The ingredients are commonly found in households, making it a budget-friendly option. The use of whole wheat pastry flour and multigrain hot cereal adds nutritional value, making it a healthy and economical choice. The addition of pumpkin and pecans provides a seasonal twist without breaking the bank. Overall Verdict: 9/10. Approximate cost for a household of 4 people: $10-$12.
Are Pumpkin Pecan Pancakes Healthy or Unhealthy?
This pumpkin pecan pancake recipe has both healthy and unhealthy aspects. Let's break it down:
Healthy ingredients:
- Whole wheat pastry flour and multigrain hot cereal provide fiber and nutrients
- Pumpkin is rich in vitamins and antioxidants
- Plain yogurt adds protein and calcium
- Pecans offer healthy fats and minerals
Less healthy ingredients:
- White sugar adds empty calories
- The recipe uses whole milk, which is higher in saturated fat
While this recipe does include some nutritious ingredients, there's room for improvement. Here are a few suggestions to make these pancakes even healthier:
- Replace the white sugar with a natural sweetener like maple syrup or honey, which offer some additional nutrients
- Swap the whole milk for a lower-fat option like skim milk or a plant-based alternative such as almond milk
- Reduce the amount of sugar and salt in the recipe to minimize added sodium and calories
- Add more spices like cinnamon or nutmeg to enhance the flavor without relying on sugar
- Experiment with adding other healthy ingredients like chia seeds or ground flaxseed for an extra nutritional boost
By making these small adjustments, you can enjoy a delicious and satisfying breakfast while still prioritizing your health. Remember, moderation is key – even with healthier modifications, pancakes should still be enjoyed as an occasional treat rather than an everyday staple.
Editor's Thoughts on This Delightful Pumpkin Pecan Pancakes Recipe
The pumpkin pecan pancakes recipe is a delightful combination of warm, comforting flavors and wholesome ingredients. The use of whole wheat pastry flour and multigrain hot cereal adds a nutty depth to the pancakes, while the addition of pumpkin and pecans provides a delightful autumnal twist. The incorporation of plain yogurt lends a subtle tanginess, balancing the sweetness of the dish. The pancakes are sure to be a hit at any breakfast or brunch gathering, offering a satisfying and nourishing start to the day.
Enhance Your Pumpkin Pecan Pancakes Recipe with These Unique Side Dishes:
Delicious Alternatives to Pumpkin Pecan Pancakes
Appetizers and Desserts That Complement Pumpkin Pecan Pancakes
Why trust this Pumpkin Pecan Pancakes Recipe:
This recipe offers a delightful fusion of flavors and textures, making it a must-try for any pancake enthusiast. The wholesome combination of whole wheat pastry flour and multigrain hot cereal provides a hearty base, while the addition of pumpkin and plain yogurt infuses the pancakes with a rich, creamy consistency. The incorporation of pecans adds a delightful crunch and nutty undertones, elevating the overall experience. With a perfect balance of sweetness and warmth, these pancakes are a comforting treat for any occasion. Trust in this recipe to deliver a memorable and satisfying breakfast experience.
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