Pumpkin Spice Pancakes with Dates and Toasted Pecans Recipe

A stack of pancakes topped with pecans and syrup on a white plate, with a wedge cut out.

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5 from 1 vote

Pumpkin Spice Pancakes with Dates and Toasted Pecans Recipe

Moist pumpkin spice pancakes sweetened with dates and molasses that taste like fall and are ready in just 25 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Bruch, Pancakes

Cuisine: American

Keyword: Buttermilk pumpkin pancakes, How to Make Pumpkin Spice Pancakes with Dates and Pecans, One-bowl pumpkin pancakes, Pumpkin date pancakes, Pumpkin pancakes with dates, Pumpkin spice pancakes, Pumpkin spice pancakes with dates, Pumpkin Spice Pancakes with Dates and Pecans Recipe, Spiced pumpkin pancakes with pecans

Servings: 10-inch pancakes

Calories: 269kcal

Author: Enri

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.

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.

Pro Tip: the first pancake is your test. Use it to adjust the heat and the batter’s thickness before cooking the rest.

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