If you’re anything like me, you can’t get enough pumpkin when fall hits. Once a hint of cold weather hits town, I drive to my nearest Starbucks and grab a pumpkin spiced latte with a pumpkin scone. Yep- I’m that gal.

One of my favorite things during fall is making pumpkin pancakes that can’t be beat. My dear friend Layla requested I make sweet and salty recipes, so here’s a sweet one for today, and next week I’ll have a salty recipe for ya!

My only disclaimer for all you new followers is that I try to make heavy calorie foods into less calories. I substitute things like whole wheat flour for regular flour, but you use what you have in your kitchen.


Here’s what you’ll need:
3/4 cups all purpose flour, 1/2 cup whole wheat unbleached flour (or 1 1/4 cups all-purpose)
3 Tbsp. Splenda (or sugar)
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
pinch of ground cloves
1/8 tsp. salt
1/4 cup chopped pecans
1 to 1 1/2 cups milk
1/3 cup canned pumpkin puree (I like Libbys)
1 large egg

Syrup (I use sugar free, but just use whatever you have)
1/4 cup chopped pecans

Yeah, I know this looks overwhelming, and you could just use a pancake mix and add the spices with pumpkin, but it’s not the same. This recipe makes about 10 pancakes (perfect to save in the fridge for later in the week!)

here’s all the stuff you’ll need

Step 1- Add flour, Splenda, baking powder, spices, 1/4 cup chopped pecans, and salt to a large mixing bowl. Whisk together to make sure ingredients are well mixed.

the dry ingredients

Step 2- In a 2nd bowl add 1 cup of milk, pumpkin, and the egg. Whisk until combined.

the wet ingredients

Step 3- Add wet ingredients into the dry ingredients and whisk. Batter may be lumpy. If your batter is too lumpy, add a little bit of milk into you get the consistency you want. Remember not to over mix.

wet and dry ingredients mixed

Step 4- Turn on your griddle to medium and butter it well. This is the one step where I always use a little butter because it makes the outside of my pancakes crisp while the inside is nice and fluffy.

Step 5- While your griddle is heating, pour your favorite syrup into a small pot on the stove and before you turn on the heat, add your whiskey. I use Jack Daniels and put about 2 tablespoons for 1/2 cup of syrup. The amount of whiskey you use is completely up to you! At this point, add your chopped pecans and turn the heat on to medium. Mix and let it come to a boil so the alcohol is cooked out. (I apologize, I forgot to take a picture of this step, but it’s pretty self-explanatory)

Step 6- Pour 1/4 cup pancake batter onto the skillet for each pancake. Cook until you see bubbles on top, flip, then cook til done. DO NOT SMASH YOUR PANCAKES. The key to good, fluffy pancakes is to flip, watch them cook, then flip. When you smash them, they lose their fluffiness.

it’s ok if your pancakes aren’t perfect
notice the crisp edges and even brown color

Step 7- Top your pancakes with your warm whiskey pecan syrup and a nice pat or two of butter.  Enjoy!

I hope you try this recipe out and enjoy all the pumpkin-y goodness that it brings to your home. Let me know if you make it and how it turned out. Don’t forget to pin this to Pinterest if you want to save the recipe for later!


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