Pumpkin Pecan Pancakes Recipe

This Pumpkin Pecan Pancakes Recipe is a hearty and spiced recipe, which is made with blended rolled oats and creamy pumpkin purée. It’s a healthy gluten-free breakfast, ready in about 20 minutes.

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Pumpkin Pecan Pancakes Recipe Ingredients

• 1½ cups rolled oats
• ½ cup pecans (raw or toasted)
• ½ cup pumpkin purée (not pie filling)
• 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 Recipe

1. Blend the dry stuff: Toss the rolled oats and pecans into a high-speed blender or food processor. Blend on high until you get a fine, flour-like texture. Dump this homemade oat-pecan flour into a mixing bowl.
2. Mix the wet stuff: In a separate bowl, whisk together the pumpkin purée, nondairy milk, maple syrup, and vanilla extract. It’ll look kinda thick—that’s fine and normal for pumpkin batter.
3. Combine it all: Add the oat-pecan flour mixture to the wet ingredients. Sprinkle in the pumpkin pie spice, baking powder, and salt. Whisk gently until the batter is smooth and pancake-y. If it is too thick to pour, add a splash more milk.
4. Cook low and slow: Heat a non-stick skillet or griddle over medium-low heat. Grease lightly if needed. Pour about ¼ cup of batter per pancake onto the skillet. Wait for bubbles to appear on the surface and the edges to look dry. Flip gently and cook for another 2-3 minutes on the other side until golden brown.
5. Serve warm: Stack ’em up high. Drizzle maple syrup on top and maybe scatter some more chopped pecans for crunch. Done.

Recipe Tips

• Oat Flour Texture: Make sure to blend the oats and pecans until they are very fine. If you leave large chunks of oats, the pancakes will be heavy and crumbly rather than fluffy.
• Low Heat is Vital: Pumpkin batter is denser and wetter than standard flour batter. If you cook these on high heat, the outside will burn before the inside is cooked through. Keep the heat at medium-low and be patient.
• The “Rest” Period: Oat flour absorbs liquid quickly. If you let the batter sit for too long while the pan heats up, it might get very thick. Just whisk in an extra tablespoon of milk to loosen it up if this happens.
• Toasting Pecans: For a richer, nuttier flavor, toast your pecans in a dry pan for 3 minutes before blending them with the oats.
• Flipping: Since these are gluten-free (if using certified oats) and egg-free, they can be more delicate than regular pancakes. Use a wide spatula and flip confidently but gently.

What To Serve With Pumpkin Pecan Pancakes Recipe

These pancakes have warm fall flavors that pair well with cozy toppings.

• Maple Syrup: The classic choice.
• Nut Butter: Almond butter or pecan butter adds extra protein.
• Yogurt: A dollop of coconut yogurt or Greek yogurt.
• Coffee: A hot cup of coffee compliments the pumpkin spice perfectly.

How To Store Pumpkin Pecan Pancakes Recipe

• Refrigerate: Store leftover pancakes in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheat: The toaster is the best way to reheat these. It crisps up the edges and warms the center without making them soggy. Microwave is okay but makes them soft.
• Freeze: Stack the pancakes with a square of parchment paper between each one. Freeze in a zip-top bag for up to 2 months. Toast directly from frozen.

Pumpkin Pecan Pancakes Recipe Nutrition Facts

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 200mg
• Total Carbohydrates: 26g
• Dietary Fiber: 4g
• Sugar: 6g
• Protein: 5g

Nutrition information is estimated per serving (approx 2 pancakes).

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