Pumpkin Pecan Pancakes With Pecan Honey Butter
"Found this recipe in Redbook magazine. Great for an autumn weekend breakfast along with bacon and eggs!"
- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
16 pancakes
- Serves:
- 4-6
ingredients
- 1 1⁄2 cups whole wheat flour
- 1⁄4 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 3⁄4 cups buttermilk or 1 3/4 cups whole milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1⁄2 cup pumpkin puree
- 1 cup pecans, chopped
- 2 tablespoons unsalted butter
- 1⁄2 cup pecans
- 1⁄2 cup honey
directions
- Heat oven to 250 to hold pancakes till ready to eat.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt and pumpkin pie spice.
- In a 4 cup glass measure, whisk buttermilk, eggs, melted butter and pumpkin puree.
- Add wet ingredients to dry ingredients.
- Fold in toasted pecans.
- Heat a griddle or large nonstick pan over medium heat. Lightly oil griddle.
- Spoon 1/3 cup of batter and cook about 3 minutes or until air bubbles form on top and underside is golden brown.
- Flip pancakes and cook for about 2 more minutes.
- Transfer to warm oven and continue cooking until batter is gone.
- Make pecan honey butter.
- In a small skillet, melt unsalted butter over medium low heat. Add pecans,stirring 4 to 5 minutes until toasted.
- Stir in honey, stirring until honey is runny. Serve over pancakes and enjoy!
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RECIPE SUBMITTED BY
Hi there! I'm a 26 year old new mom. An ex party girl that still likes to have a good time, except now my good time is cooking and baking for my family. I love trying new recipes, I hate eating the same thing too close together..lol. I'm an easygoing person, part hippie, part rocker. I love meeting new people and would love to hear from anybody!
