One of our favorite things to do as a family is have a nice, leisurely homemade breakfast on Saturday mornings. And since my daughter gets up at 7 on the nose, we usually have plenty of time to do so. Sometimes my husband makes omelets, but most of the time it’s me in the kitchen, starting a pot of coffee and warming up the kitchen in my PJ’s.
When I worked at Williams Sonoma while I was in nursing school, I learned a lot about cooking and food, and also got to cook with many of their mixes and starters. My favorite, hands down, is the Spiced Pecan Pumpkin Pancake and Waffle mix. To put it simply, it’s perfect. It’s exactly what you fantasize the perfect pancake tasting like – enough spice to warm it up, the right amount of nuts for a little crunch, and the perfect amount of pumpkin to please anyone.
Since I quit working there, I have tried so many recipes to try to replicate that mix. And finally, after several years of playing with recipes, I have created a recipe that’s even better than that mix. I have made them MANY times since the first time, with consistent and tummy-warming success. If you have time, infuse a little pure maple syrup with a cinnamon stick (letting it sit at least a few days) for an extra tasty topping.
You can use this recipe to make pancakes, waffles, or a brunch time favorite, pancake balls with an ebelskiver pan (a round pan with little wells). If you decide to use the ebelskiver pan, you can make filled pancakes using pumpkin butter – delicious!! Just pour 1 Tbsp batter in each well, top with a teaspoon or so of pumpkin butter, then another Tbsp of batter.
Side note: If you do not own an ebelskiver pan, I would highly encourage adding it to your Christmas list, fellow foodies. It makes the cutest little balls of yumminess you ever did see. You can even use it to make mini corn dogs!! So fun!! … back to the pancakes…
To begin, mix together the pumpkin, milk, egg, oil, and vinegar until well combined. In a separate bowl, stir together the rest of the ingredients, except the pecans. Stir the dry into the wet just enough to combine well. Now stir in your chopped pecans. Your batter will be a little thick.
Now, preheat a griddle or flat bottomed pan (or waffle iron, if you’re making waffles) over medium high heat. It’s important that the bottom is flat so your pancakes cook evenly. Spray your pan with cooking spray or add a dab of butter and spread it over the bottom as it melts. I prefer to use butter – no preservatives and no sticky residue.
Using a 1/4 cup measuring cup, scoop the batter onto the hot pan. I use the back of the measuring cup to spread the batter out a little, so they’re not SO thick. Cook for 3-4 minutes on the first side, or until the edges are formed and starting to brown, like this.
Using a spatula (that’s close to the same size as your pancake), carefully flip and cook on the other side. The second side will take less time, 1-2 minutes.
Repeat with the rest of the batter. Don’t these look so yummy?? Trust me… they are!! Serve warm with butter, syrup, and whatever your little heart desires… which will be more pancakes after you have one bite. My mouth is watering while I type…
A couple things to keep in mind while cooking, you will probably have to adjust the temperature of your griddle. I usually start turning the knob on my stove down after the second batch or so. You don’t want the griddle to get so hot that it burns the outside before it cooks the inside. And these are pretty fluffy, so it can happen easily. Also, I usually add a tiny bit more butter to the pan after each batch. It helps brown the pancakes and also keep them from sticking. If you get little batter bits building up around the edge of your griddle, use a paper towel and wipe clean before preceding.
Since this recipe makes A LOT of pancakes, we always have some left over. Which is excellent. Pancakes freeze very well and can be popped in the toaster for a quick breakfast on weekday mornings. To freeze, allow pancakes to cool until about room temperature. Tear strips of wax paper that are a little wider than your pancakes. Lay a pancake on the end of a strip, fold the strip over, lay another pancake, fold over, and keep repeating. (I usually get 3 pancakes on 1 strip of paper.) Slide your little stacks into zip top freezer bags and pop in your freezer. It’s that simple.
Pecan Pumpkin Pancakes
Prep Time: 5 minutes
Cook Time: 20 minutes
Yields: about 2 dozen pancakes
1 cup pumpkin
1 1/2 cups milk
2 Tbsp vegetable oil
2 Tbsp vinegar
2 cups all-purpose flour
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup chopped pecans
Step 1: Mix together pumpkin, milk, egg, oil, and vinegar until well combined.
Step 2: In separate bowl, stir together all other ingredients, except pecans. Add this to the pumpkin mixture, and stir, just until combined. Stir in the chopped pecans to incorporate. Your batter will be thick.
Step 3: Heat a griddle or flat bottomed pan (or waffle iron) over medium high heat. Grease with butter or oil. Pour batter with 1/4 cup measuring cup onto hot griddle and brown both sides. Repeat with remaining batter and serve warm.