These pumpkin spice pancakes with dates and pecans come together in one bowl in 25 minutes, and they turn out moist, warmly spiced, and just lightly sweet. Most of the sweetness comes from the dates and molasses, with only a teaspoon of sugar.
They smell like cinnamon, nutmeg, and allspice, and they’re served golden, topped with toasted pecans and a drizzle of maple syrup. The perfect fall breakfast for pumpkin season and the whole holiday season.
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A Fall Sunday Craving
Yesterday I woke up craving pumpkin (auyama) pancakes. What follows is the result of that craving: the most divine pumpkin spice pancakes I’ve ever eaten, and believe me, in this house we love pancakes for breakfast.
After how well my pumpkin risotto turned out, I wanted to experiment with anything I could make with pumpkin purée. More than the flavor (pumpkins are fairly neutral and take on whatever you season them with, sweet or savory), I wanted something colorful.
Thanks to pumpkin pie and my pumpkin bread, I know pumpkin goes beautifully with cinnamon, nutmeg, and molasses, so I decided to add a little of each, some allspice, and chopped dates to create this luscious breakfast. Finally, before serving, I sprinkled my pancakes with a few toasted pecans.
The family verdict: delicious! So I ran to post the recipe. Here it is. I hope you love it!
Enri
Ingredients
To make these pumpkin pancakes with dates and pecans you’ll need:
- Melted butter
- Buttermilk (you can substitute it with milk)
- Eggs
- Sugar
- Vanilla extract
- Ground cinnamon
- Freshly grated nutmeg
- Allspice
- Molasses
- Salt
- Pumpkin purée
- All-purpose flour
- Pitted dates
- Baking soda
- Baking powder
- Pecans
You’ll find the exact amounts in the recipe card at the end of the post.
How to Make Pumpkin Spice Pancakes with Dates and Pecans
- Mix the wet ingredients. In a large bowl, combine the melted butter, buttermilk, and eggs. Then add the sugar, vanilla, spices, molasses, salt, and pumpkin purée. Whisk well.
- Add the dry ingredients and dates. Add the flour, then the baking powder and baking soda, and mix just until combined. Finish with the chopped dates.
- Toast the pecans. In a skillet over medium heat, toast them until fragrant and set aside.
- Cook the pancakes. In a nonstick skillet greased with butter, pour the batter and cook until bubbles appear and the edges look dry. Flip, cook the other side, and serve hot with butter, maple syrup, and the toasted pecans.
Pro Tip: don’t overmix. A few small lumps in the batter are a good sign: they keep the pancakes tender instead of rubbery.
FAQs
Did you know…?
The pecan is the only commercially important tree nut native to North America, according to the USDA Forest Service. Its name comes from “pakan,” an Algonquian word that French explorers adapted to their spelling, meaning a hard-shelled nut.
Source: USDA Forest Service.
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Pumpkin Spice Pancakes with Dates and Toasted Pecans Recipe
Ingredients
- 4 tablespoons melted butter 56 g
- 1 cup buttermilk or tepid milk 240 ml
- 2 eggs
- 1 teaspoon sugar 4 g
- 1 teaspoon vanilla extract 5 ml
- ¼ teaspoon ground cinnamon 0.6 g
- ¼ teaspoon freshly grated nutmeg 0.5 g
- ¼ teaspoon allspice 0.5 g
- 1 tablespoon molasses 20 g
- ¼ teaspoon salt 1.5 g
- ½ cup pumpkin purée 120 g
- 1 cup all-purpose flour 125 g
- 6 pitted dates finely chopped 135 g
- ¼ teaspoon baking soda 1.5 g
- 1 teaspoon baking powder 4 g
- 8 pecans chopped 20 g
- Butter, for greasing and serving
- Maple syrup for serving
Instructions
- In a large bowl, whisk together the melted butter, buttermilk or milk, and eggs.
- Add the sugar, vanilla, cinnamon, nutmeg, allspice, molasses, salt, and pumpkin purée. Mix well.
- Add the flour and mix just until combined.
- Add the baking powder and baking soda and stir.
- Fold in the dates.
- In a skillet over medium heat, toast the pecans until fragrant, about 4 to 5 minutes. Set aside.
- Lightly grease a nonstick skillet with butter and heat over medium heat until a drop of water sizzles and evaporates immediately.
- Pour a heaping ⅓ cup of batter (100 ml) onto the skillet to form each pancake.
- Cook until bubbles form and pop on the surface and the edges look dry, about 1½ minutes. Flip and cook 30 seconds more, until golden.
- Serve hot with the toasted pecans, butter, and maple syrup.
Nutrition
Notes
- Nutritional values are approximate and were calculated automatically with WP Recipe Maker. They may vary depending on the specific ingredients and brands you use.
- No buttermilk? Make it at home: mix 1 cup of milk (240 ml) with 1 teaspoon of white vinegar or lemon juice (5 ml) and let it sit 5 to 10 minutes, until it curdles slightly.
- Swap the cinnamon, nutmeg, and allspice for the same total amount of pumpkin pie spice.
- Keeps 3 days in the refrigerator in an airtight container.
- Freezes for up to 2 months.
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This is an incredible recipe. It´s already among my favorites
To-die-for!