About this recipe
These pumpkin spice pecan pancakes make the perfect treat for fall.
Spice up basic pancake mix with maple pecan butter, pumpkin pie spice and chopped pecans. It packs a punch of fall flavor with great texture from the pecans.
Avoid adding canned pumpkin to the pancake mix because it makes the pancakes too wet, said David Brooks from the Made in Oklahoma Coalition.
2 recipes perfect for fall: Pumpkin French toast, stuffed acorn squash
For best results, use Shawnee Mills Buttermilk Pancake and Waffle Mix, recommends Brooks. To keep ingredients local to Oklahoma, use Southern Roots Sisters maple pecan butter, Hiland milk and butter, Hansen’s eggs, Miller Pecan Co. chopped pecans and Griffin’s original waffle syrup.
Ingredients
Pumpkin Spice Pecan Pancakes
Directions
Pumpkin Spice Pecan Pancakes
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Heat griddle or skillet over medium heat or to 350 degrees. Grease the griddle with vegetable oil if necessary.
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In a medium bowl, stir pancake mix, maple pecan butter, milk, vegetable oil, eggs and pumpkin pie spice until well blended.
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For each pancake, pour slightly less than 1⁄4 cup batter onto the hot griddle.
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Sprinkle pecans liberally onto each pancake.
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Cook until edges are dry, flip and serve with butter and syrup.
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