Pumpkin Pecan Pancakes

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 medium sized pancakes 1x


  • 1 1/2 cups all purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon cardamon
  • 1 teaspoon cocoa
  • 1 pinch of salt
  • 1/4 cup of chopped white chocolate
  • 1/4 cup of chopped pecans
  • 2 table spoons maple syrup
  • 1 cup whole milk
  • 6 tablespoons pumpkin puree
  • 1 teaspoon vanilla
  • 2 table spoons cream cheese
  • 2 tablespoons melted butter
  • 1 egg
  • 3 tablespoons canola oil
  • 3 teaspoons butter


  1. In a bowl sift all the dry ingredient, flour, sugar, salt, cinnamon, ground ginger, cardamon, cocoa.
  2. Add in chopped white chocolate and mix well.
  3. In a saute pan drizzle maple syrup and add chopped pecans and cook till pecans are a bit toasted and coated.
  4. Add pecans to dry ingredients and mix well.
  5. In another bowl blend milk, pumpkin, vanilla, cream cheese, melted butter.
  6. Take egg and separate the yolk and the white.
  7. Add the yolk to the wet ingredients and mix well.
  8. Pour the wet ingredients into the dry ingredients and fold gently.
  9. Beat the egg white till stiff peaks form and using a spatula fold the white into the batter gently.
  10. Heat up a bit of the oil and butter on medium heat, and place two tablespoons of batter per pancake in a pan.
  11. Keep adding a bit of oil and butter until batter is finished.
  12. Turn pancake over when air bubbles start to form.
  13. Cook pancake roughly 2 minutes per side.
  14. To keep the pancakes warm as you are cooking the rest, place cooked pancakes on a cookie sheet and into the oven at 250 F.
  15. Plate and serve with maple syrup.
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