Real Recipes From Real Home Cooks ®

pumpkin nut pancakes

(2 ratings)
Recipe by
Rebecca McCright
Kerrville, TX

I love pumpkin pancakes, and the nuts add just the right texture. The yogurt makes the pancakes super fluffy. You can make plain pancakes and replace 1/2 the milk with yogurt--any flavor. You may need to adjust the milk if the batter is too stiff.

(2 ratings)
yield 6 -8
prep time 15 Min
cook time 20 Min

Ingredients For pumpkin nut pancakes

  • 2 c
    aunt jemima whole wheat pancake mix
  • 2 Tbsp
    packed brown sugar
  • 2 tsp
    cinnamon
  • 1 tsp
    allspice, ground
  • 1/2 tsp
    cloves
  • 1 1/4 c
    milk
  • 1/2 c
    plain yogurt
  • 1/2 c
    canned pumpkin
  • 3
    egg
  • 1/2 c
    pecan cookie pieces, or finely chopped pecans

How To Make pumpkin nut pancakes

  • 1
    Mix dry ingredients until well blended. Begin heating pan or griddle to medium heat.
  • 2
    Blend milk, yogurt, pumpkin,and eggs into dry ingredients. Fold in pecan pieces.
  • 3
    Pour small amount of oil or butter onto pan. Pan is ready for pancake batter when drops of water sizzle on the surface.
  • 4
    Using 1/4 cup measure, pour batter onto pan. Do not crowd the pan. Turn pancakes when top begins to bubble and edges are dry. (You may use a larger measure if you desire larger pancakes.)
  • 5
    Remove from pan and keep warm until serving. Serve with all the regular good stuff: butter, syrup, whipped cream.....
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