Cracker Barrel Pumpkin Pecan Pancakes Recipe

Cracker Barrel Pumpkin Pecan Pancakes Recipe is an American breakfast classic featuring warm pumpkin purée and toasted pecans. These spiced pancakes use rolled oats and maple syrup for a hearty morning meal that captures autumnal flavours.

The first time I made these, I used pumpkin pie filling instead of plain purée and the batter turned into a sugary mess. Now I always stick to the plain tinned pumpkin and add my own spices to control the sweetness. If you don’t use a high-speed blender for the oats, you’ll end up with a gritty texture that feels like eating wet cardboard.

The pecans are doing more work than you’d think in this batter. Beyond the crunch, the oils in the nuts help the oat flour hold its shape once it hits the hot griddle. I’ve tried a few versions of pumpkin pancakes and this one from Cracker Barrel is the one I keep going back to because it feels more substantial than standard fluffy flapjacks.

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Cracker Barrel Pumpkin Pecan Pancakes Recipe Ingredients

For the Oat-Pecan Flour

• 150g (5oz) rolled oats
• 60g (2oz) pecans, raw or toasted

For the Wet Mixture

• 125g (4.5oz) pumpkin purée
• 180ml (6fl oz) full-fat milk or oat milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract

For the Batter

• 1 tbsp pumpkin pie spice
• 1 tbsp baking powder
• ½ tsp salt

How To Make Cracker Barrel Pumpkin Pecan Pancakes Recipe

1. Blend the dry stuff: Toss the rolled oats and pecans into a high-speed blender or food processor. Pulse on high until the mixture looks like a fine, sandy flour with no large oat flakes remaining.
2. Mix the wet stuff: In a separate large bowl, whisk together the pumpkin purée, milk, maple syrup, and vanilla extract. Whisk until the liquid is a uniform orange colour and no clumps of pumpkin remain.
3. Combine it all: Add the oat-pecan flour, pumpkin pie spice, baking powder, and salt into the bowl with the wet ingredients. Whisk gently until you see a smooth batter and stop as soon as the dry spots disappear.
4. Cook low and slow: Heat a non-stick frying pan over a medium-low heat and add a tiny bit of butter or oil. Pour 60ml (2fl oz) of batter per pancake into the pan and wait until the edges look matte and small bubbles stay open on the surface.
5. Serve warm: Flip the pancakes carefully with a wide spatula and cook for another 2 to 3 minutes until the underside is golden brown. Move the finished pancakes to a warm plate and top with extra pecans and syrup immediately.

Recipe Tips

• Toast your pecans. Toss the nuts in a dry pan for 3 minutes before blending to release the oils and deepen the nutty scent. This prevents the pancakes from tasting like plain flour and adds a richer brown colour to the finished stack.
• Check the baking powder. These pancakes rely entirely on the chemical reaction for lift since there are no eggs to help them rise. Make sure your powder is fresh by dropping a pinch into hot water; if it doesn’t fizz instantly, your pancakes will be flat.
• Let the batter rest. Give the mixed batter 5 minutes to sit on the counter before you start frying. This allows the oat flour to hydrate properly so the first pancake isn’t thinner than the rest of the batch.
• Keep the heat low. Pumpkin and maple syrup both contain sugars that burn quickly before the centre of the pancake is set. If the outsides are browning too fast, turn the hob down and wait a minute for the pan to cool.
• Store the dry mix. You can blend the oats and pecans in bulk and keep the flour in a sealed jar for up to a month. This turns a slow weekend breakfast into a quick weekday option by just adding the wet ingredients.

What To Serve With Cracker Barrel Pumpkin Pecan Pancakes

These pancakes are quite filling on their own but they go well with salty sides. Try serving them alongside crispy streaky bacon or grilled breakfast sausages to balance the sweetness of the maple syrup.

A dollop of Greek yoghurt or a scoop of whipped cream adds a nice temperature contrast to the hot cakes. If you want more fruit, sautéed apple slices with a bit of cinnamon make a great seasonal topping.

How To Store Cracker Barrel Pumpkin Pecan Pancakes

• Fridge: Place leftover pancakes in a single layer on a plate to cool completely before stacking. Wrap them tightly in clingfilm or put them in an airtight container for up to 3 days.
• Reheat: The best way to reheat these is in a dry frying pan over low heat until warmed through. You can use a microwave for 30 seconds but the edges will lose their crispness and become slightly chewy.
• Freeze: Lay the pancakes on a baking tray in the freezer for one hour until firm. Transfer them to a freezer bag with pieces of greaseproof paper between each pancake to keep them from sticking together for up to 2 months.

Cracker Barrel Pumpkin Pecan Pancakes Recipe Nutrition Facts

• Calories: 310
• Protein: 8g
• Fat: 14g
• Carbohydrates: 42g
• Sugar: 12g
• Sodium: 480mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Sausage Potato and Kale Bake Recipe
• Cracker Barrel Biscuits and Gravy Casserole Recipe
• Cracker Barrel Baked Sweet Apples Recipe