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pumpkin nut pancakes

(2 ratings)
RebeccaM avatar
Recipe by
Rebecca McCright
@RebeccaM
Kerrville, TX

I love pumpkin pancakes, and the nuts add just the right texture. The yogurt makes the pancakes super fluffy. You can make plain pancakes and replace 1/2 the milk with yogurt--any flavor. You may need to adjust the milk if the batter is too stiff.

(2 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For pumpkin nut pancakes

  • 2 c
    Aunt Jemima whole wheat pancake mix
  • 2 Tbsp
    packed brown sugar
  • 2 tsp
    cinnamon
  • 1 tsp
    allspice, ground
  • 1/2 tsp
    cloves
  • 1 1/4 c
    milk
  • 1/2 c
    plain yogurt
  • 1/2 c
    canned pumpkin
  • 3
    egg
  • 1/2 c
    pecan cookie pieces or finely chopped pecans

How To Make pumpkin nut pancakes

  • 1
    Mix the dry ingredients until well blended. Begin a heating pan or griddle over medium heat.
  • 2
    Blend the milk, yogurt, pumpkin, and eggs into the dry ingredients. Fold in the pecan pieces.
  • 3
    Pour a small amount of oil or butter into the pan. The pan is ready for pancake batter when drops of water sizzle on the surface.
  • 4
    Using a 1/4 cup measure, pour the batter into the pan. Do not crowd the pancakes in the pan. Turn the pancakes when the top begins to bubble and the edges are dry. (You may use a larger measure if you desire larger pancakes.)
  • 5
    Remove the pancakes from the pan and keep warm until serving. Serve with all the regular good stuff: butter, syrup, whipped cream, etc.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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