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Pumpkin Pancakes with Crunchy Nut Topping

When it is cold outside my family begs for pumpkin pancakes on Sunday mornings.  Last night was the first night we had to turn on the heat.  So sad….summer is gone and it is already getting cold outside.  We picked the last of our summer produce yesterday and then wham – it dropped into the 30′s last night.  So this morning calls for pumpkin pancakes.

You can make pancakes from scratch but I find that there are so many amazing mixes available now that there really is no need to reinvent the wheel.  The two times when you will need to make your own mix is if you have allergies/intolerances to something in the mixes (like my friend with rice flour allergies) or you are on a really tight budget.  But I find that even the budget issue doesn’t come into play much because I buy the mixes when they are on sale and they end up costing less than the flour would cost if I made the batter from scratch.

My two favorite mixes are Pamela’s Pancake and Baking Mix and King Arthur Gluten Free Pancake Mix.  Pamela’s contains dairy.  It is my all time favorite pancake and waffle mix.

If you can’t have dairy and need an allergen-free mix then King Arthur is the way to go.  Amazing mixes and they are finally sold in many stores now.

The reality is that you can add the following ingredients to any pancake mix and it should turn out well.  Just make sure you are using a mix that you really like.  If you buy a mix that doesn’t work well to begin with, adding some ingredients for flavor isn’t going to make up for a bad taste or texture.

Also, let us know your favorite pancake mixes so we can share them with others.  I haven’t tried them all.  Just leave a comment below.

Prepare your pancake mix as directed on the package.  To the dry ingredients, add 1 1/2 teaspoons pumpkin pie spice blend.  When adding the wet ingredients, I replace the milk with orange juice.  Once the dry ingredients have been mixed with the wet ingredients, add 1/2 cup pumpkin puree.  Alternatively, you can just add one cup pumpkin pie filling and leave out the pumpkin pie spice.  If the batter seems to thick, add 3-4 Tablespoons milk to thin the batter back out once you added the pumpkin.

Cook as directed.  For a fancy pumpkin pancake, add some pecans or our crunchy nut topping on top of the pancake just before you flip it.  They will bake into the top of the pancake.  Here is what the pancakes will look like when you sprinkle the crunchy nut topping on top before you flip them.  I wait until the pancakes have slightly firm edges and a few bubbles on top.  Then I sprinkle the topping and flip them.  Allow to cook for two more minutes and remove from hat.

Serve with maple syrup and butter, if desired.  Although they are so rich with the topping that you won’t miss the butter!

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2 Responses to “Pumpkin Pancakes with Crunchy Nut Topping”

  1. Tara Lukkarinen says:

    Better Batter pancakes are the best! Even my gluten eating family likes them!

  2. Allie says:

    YUM — funny, i just posted today about apple cinnamon gf pancakes & just stumbled upon your site!

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