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Pumpkin Pancakes with Dates & Pecans

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Pancakes
Servings: 8 10-inch pancakes
Author: Enri


  • 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.