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Today I woke up with the idea of making pumpkin pancakes and this is what we got: the most decadent and moist pancakes ever.After my successful Pumpkin Risotto I wanted to experiment whatever could be made with pumpkin puree.
More than the flavor (pumpkins are pretty neutral and will embrace whatever you use to enhance them), I wanted to do something colorful…Because of the pumpkin pie and pumpkin bread, I know pumpkin matches with cinnamon, nutmeg and molasses, so I put all those ingredients together, plus some allspice and chopped dates to create this luscious breakfast.Finally, I topped them with toasted pecans!The unanimous verdict was: delicious! And then: “delicious, go and post it”.
It took me a while because it was warm, sunny and we were planning and planting our winter garden… so today was a lucky day!Here is my recipe. I hope you like it!
Pumpkin Pancakes with Dates & Pecans
- 4 Tbs. melted butter
- 1 cup tepid milk
- 2 eggs
- 1 Tsp. sugar
- 1 Tsp. vanilla extract
- ¼ Tsp. ground cinnamon
- ¼ Tsp. freshly ground nutmeg
- ¼ Tsp. allspice
- 1 Tbs. of molasses
- ¼ Tsp. of salt
- ½ cup pumpkin puree
- 1 cup all purpose flour
- 6 seeded dates chopped
- 1 Tsp. of baking soda
- 1 Tsp. of baking powder
- 8 pecans coarsely chopped
In a bowl, mix the butter, milk and eggs.
Add the sugar, vanilla, spices, molasses, salt, pumpkin and stir well.
Add the flour and mix.
Add the dates and stir.
Add the baking soda and stir.
In a skillet over medium heat roast the pecans until toasted and fragrant, 4-5 minutes. Set aside.
Lightly grease a large skillet with butter and heat it until a drop of water flicked onto the surface sizzles immediately and evaporates.
Pour the batter into the hot surface to form the pancakes. Cook over medium heat until bubbles form and begin to break on the surface, about 1 and a half minutes. Turn the pancake and cook it for 30 seconds.
Serve hot with butter and maple syrup. Toss with pecans.
Thank you for saving and sharing this Pumpkin Pancakes with Dates & Pecans recipe on Pinterest.