Get your weekend morning off on a slightly sweet spot with Candied Pecan Pumpkin Oat Pancakes. This guys make enough for a crowd on a chilly autumn morning.
So here’s the thing, I love breakfast, I’d probably eat it for every meal if it was socially acceptable. I mean what’s not to love about crispy potatoes, the perfect runny egg, waffles, fresh toast, pancakes and bacon.
Do I have your attention now? I thought so.
Besides eating breakfast, I like to make it too. I try my best to roast up some perfectly crispy potatoes for a hash at least one day out of the weekend, tossing in whatever vegetables we might have sitting around in our fridge. It goes great with the eggs we get from our CSA every few weeks.
But. . .do you know the one breakfast I seem to loathe to make? Can you guess?
I hope you did, since you are staring at a photo of the item right now. I don’t know what it is but I never and I mean never make pancakes. Every now and then Braden gets in the mood for them and asks if I can makes pancake. So of course the long string of excuses comes out, well. . .we don’t have any buttermilk (yes we could run to the deli that’s literally on the corner ) or I don’t want to make a mess (truth breaking out the flour and sugar guarantees a messy counter) or they never come out thick, yet fluffy like they do at the diner.
That’s the real truth. I can’t make dinner pancakes, mine always turn out thin and sad. I don’t know why, I came from a house of good pancake makers. My dad was awesome at making pancakes, he even did pancake art!
So why the sudden turnaround? I realized I probably never put enough leavening in the pancakes to make them the height I needed or I gave in to the pancake need and made sad sad ones with just regular milk.
Pancake nirvana has finally been achieved and what’s better than pumpkin ones in the fall? All you need with these guys is a roaring fire, the wind whistling through the trees and a blanket wrapped around you while you read the Sunday funnies (do they still print those?).
- 2 1/4 cups unbleached all-purpose flour
- 1/3 cup old fashioned oats
- 1 tablespoon light or dark brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon clove
- 2 cups buttermilk
- 1 cup pumpkin puree
- 2 large eggs
- 1 tablespoon unsalted butter, melted plus extra for cooking
- 1/2 cup pecan halves and pieces
- 3 tablespoons light or dark brown sugar
- 2 tablespoons unsalted butter
- Mix together the flour, oats, sugar, baking powder, baking soda, salt, and spices in a medium bowl.
- In a small bowl combine the buttermilk, pumpkin puree, eggs and melted butter.
- Pour the liquids into the dry ingredients and mix until the batter is thick and the flour is completely incorporated. It's fine if there are lumps.
- Heat your oven to 200 degrees F. and have a parchment lined baking sheet ready to keep the cooked pancakes warm.
- Heat your griddle or large non-stick skillet over medium heat. Place a small amount of butter in the pan and once it melts and sizzles a bit spoon in about 1/3 cup of pancake batter into rounds.
- Be careful not to crowd the pan when you add the batter.
- Cook the pancake until they start to bubble and flip with a spatula. Cook for another additional minute or until the bottom is golden brown.
- Transfer to your prepared baking sheet and keep warm in the oven while you finish cooking the remaining pancakes.
- Before serving, in a small skillet melt the butter and brown sugar together and toss in the pecans to coat. Cook for about 30 seconds to one minute, being careful not to burn the sugar. It may not stick completely to the pecans but it should get a sugary coating.
- Serve the pancakes with the candied pecans on top, a pat of butter and maple syrup.
Oh, we love breakfast here…and often have it for dinner. Brinner, as they say! What’s not to love about these pancakes? I’d like the entire stack, please.
My family loves to eat breakfast at any time of day, and I know they would love these pancakes for dinner!
Now I’m in the mood for pancakes!! My husband LOVES breakfast food – these will go on the list to try.
Hooray for perfecting the pancake – they look amazing! I seriously love the color, and I don’t think I could resist anything pumpkin + pecan. 🙂
These seriously look perfect!!
Wow! These is a decadent breakfast for a beautiful fall morning.
You ‘n me, girl. I LOOOOOVE breakfast. Heck, I just had shrimp bennies for lunch today. I refuse to make waffles because I hate taking out the waffle iron and cleaning it afterwards. I’ll make pancakes every now ‘n then but they almost always turn out thin and disappointing. Only once did I make light, tall ‘n fluffy pancakes but I lost the recipe (aaaaarrrrrgggghhhhh). I’ll definitely try this pumpkin oat version – damn, that stack looks awfully good.
I just want this for breakfast!!
I am with you about eating breakfast for every meal. I could do that. But your saga about not making pancakes when you are such a fine cook—-wow totally unexpected. Of course that makes me want to
make these fine cakes. Ha.
I think we’ll have to tackle these this weekend!
We love pancakes for any meal of the day. Pumpkin pancakes are the best!
Oh, these rules… I could eat breakfast for every meal as well. Bacon, definitely. And these pancakes. I can totally get behind these pancakes.
Oh, we love breakfast in my house!! My little one and I were laying in her bed last night talking about making pumpkin pancakes tomorrow morning since they are off from school…Yummm!
I love pumpkin pancakes! These look so good!
Those look delightful! I love pumpkin pancakes!