Pumpkin Pecan Pancakes – Easy Cracker Barrel Copycat

These Cracker Barrel Pumpkin Pecan Pancakes are soft, spiced, and naturally sweet — made with oats, pumpkin purée, and toasted pecans. They come together in one bowl (and a blender), making them an easy, budget-friendly option for chilly mornings. No fuss, just warm comfort food that actually fills you up.

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Quick Summary

• Prep time: 15 mins
• Cook time: 15 mins
• Flavor: spiced, nutty, warm
• Great for: slow mornings, cozy resets, fall breakfast cravings

Why I Like This Recipe

Wasn’t aiming for anything fancy. Just needed pancakes, but like, the kind that feels like a small win. These ended up soft, toasty, a little nutty — good enough to eat standing in socks by the stove. Sometimes that’s all you need.

Ingredients

• 1½ cups rolled oats
• ½ cup pecans (raw or toasted)
• ½ cup pumpkin purée
• ¾ cup nondairy milk (oat, almond, etc.)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp pumpkin pie spice
• 1 tbsp baking powder
• ¼ tsp salt

How To Make Pumpkin Pecan Pancakes

1. Blend the dry stuff: Toss oats and pecans into a blender. Blend till you get a flour-like texture. Dump it into a bowl.
2. Mix the wet stuff: In a separate bowl, whisk together pumpkin, milk, maple syrup, and vanilla. It’ll look kinda thick — that’s fine.
3. Combine it all: Add the oat-pecan flour, pumpkin spice, baking powder, and salt. Whisk until it’s smooth and pancake-y.
4. Cook low and slow: Heat a skillet over medium-low. Pour about ¼ cup of batter per pancake. Wait for bubbles, flip gently, cook 2-3 mins on each side.
5. Serve warm: Stack ’em up. Maple syrup on top. Maybe more pecans. Done.

Tips for Success

• Use a nonstick pan or a little oil — these are delicate.
• If the batter sits too long, it thickens — just stir in a splash more milk.
• Don’t rush the cook — medium-low heat gives you golden outsides and soft insides.
• Toasting the pecans first = better flavor, always.

Storage and Reheating

• Fridge: Store in a container for up to 3 days. They actually get softer and more tender.
• Freezer: Freeze flat with parchment between layers. Reheat from frozen in a toaster or skillet.
• Reheat: Toaster oven is best. Microwave works in a pinch, but it softens them too much.

Frequently Asked Questions

• Can I use dairy milk instead?
  Yep, totally works. Just keep the measurement the same.
• Do I have to blend the oats?
  Yeah — it’s what gives you the flour base. Rolled oats straight won’t cook the same.
• Can I leave out the pecans?
  Sure, but they add a nice texture. Walnuts or even pumpkin seeds could sub in.
• Can I make this into waffles?
  Mmm… the batter’s a little too soft. You’d need to reduce the milk or add flour.
• Is pumpkin pie spice required?
  Not strictly. You could mix cinnamon + nutmeg + cloves if you have ‘em.

Common Mistakes and How to Dodge Them

• Not blending the oats fully: You want it smooth and floury — gritty oats mess with the texture.
• Skipping the baking powder: This is what makes them rise. No baking powder = sad, flat pancakes.
• High heat cooking: Tempting when you’re hungry, but no — they’ll burn before the inside cooks.
• Too thick batter: If it sits too long, it tightens up. Thin it out a little before scooping more.
• Undermixing the dry into wet: You don’t need to beat it forever, but make sure there are no flour pockets hiding.

Nutrition Facts (Per Serving)

• Calories: 506 kcal
• Total Fat: 22g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 360mg
• Potassium: 370mg
• Total Carbohydrate: 64g
• Dietary Fiber: 7g
• Sugars: 10g
• Protein: 11g

You Might Also Like:

• Buttermilk Pancakes  – Easy Cracker Barrel Copycat
• Pecan Pancakes – Easy Cracker Barrel Copycat
• Carrot Cake – Easy Cracker Barrel Copycat
• Cinnamon Roll Pie – Easy Cracker Barrel Copycat