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Southern Pumpkin Pecan Pancakes Recipe

Try our Southern-inspired Pumpkin Pecan Pancakes recipe! Fluffy, spiced pancakes with pumpkin pie filling and crunchy pecans, perfect for fall mornings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Bread, Breakfast, Brunch
Cuisine American, Southern
Servings 6

Equipment

  • 1 Large Mixing Bowl
  • 1 Small Mixing Bowl
  • 1 large griddle or skillet

Ingredients
  

  • 2 1/4 cups flour
  • 1 tbsp cream of tartar
  • 2 tbsp cinnamon
  • 1/2 tsp ginger paste
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 can pumpkin pie filling
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 large eggs
  • 2 cups milk
  • 1 tbsp vanilla extract
  • Oil for cooking

Instructions
 

  • Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cream of tartar, cinnamon, ginger paste, baking powder, baking soda, and salt.
  • Prepare Wet Ingredients: In a smaller bowl, mix the pumpkin pie filling, brown sugar, eggs, milk, and vanilla until smooth.
  • Mix Together: Gradually add the wet ingredients to the dry mixture, stirring until the batter is just combined. Fold in the chopped pecans for a delightful crunch.
  • Cook Pancakes: Heat oil in a large skillet over medium heat. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
  • Serve: Serve your Pumpkin Pecan Pancakes warm with your butter, jams, or even a dollop of whipped cream. Enjoy!
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