Pumpkin and Pecan Pancakes

Name: Pumpkin and Pecan Pancakes
Total time: 30 min
Ingredients: 2 cups (260g) all-purpose flour; 1/4 cup (50g) brown sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon ground cinnamon; 1 teaspoon ground ginger; 3/4 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 3/4 cup (85g) pecans, chopped; 3/4 cup (170g) canned pumpkin purée; 1 1/2 cups (340g) whole milk; 1/2 cup (1 stick; 113g) Nellie's Free Range Unsalted Butter, melted; 2 large (100g) Nellie's Free Range Eggs; 1 teaspoon vanilla extract

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We tested countless batches to find that perfectly pillowy blend of pumpkin and crunchy pecans for this pancake recipe.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nelliesfreerange.com.

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