Eating Pumpkin Pancakes is like eating dessert for breakfast. Our favorite pancake recipe in the fall season!
Caramel Maple Syrup (optional)
Candied Pecans (Optional)
Mix together the pancake ingredients to make the batter. Pour about 1/2 cup batter for each pancake onto a griddle over medium heat and lightly brown each side, turning once.
To serve: place pancakes on individual plates and top with syrup and candied pecans.
In a small fry pan, cook the chopped pecans, brown sugar, and cinnamon over medium heat (stirring frequently) until sugar melts and coats the pecans.
Immediately remove from heat and spread into a flat layer on a plate. Once completely cooled you can break apart the candied pieces.
Calories: 594kcal | Carbohydrates: 99g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 278mg | Potassium: 321mg | Fiber: 3g | Sugar: 81g | Vitamin A: 3327IU | Vitamin C: 2mg | Calcium: 205mg | Iron: 2mg