By Nigella Lawson
- Total Time
- 35 minutes
- Rating
- 4(104)
- Notes
- Read community notes
Featured in: AT MY TABLE; Gorgeous Pumpkin Treats
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Ingredients
Yield:6 servings (about 40 pancakes)
- 2cups pecan halves
- 2tablespoons pure maple syrup, more for drizzling
- 3tablespoons superfine sugar
- 1teaspoon baking powder
- ¾teaspoon salt
- ½teaspoon baking soda
- 1¾cups all-purpose flour
- 2large eggs
- 1¾cups buttermilk
- 115-ounce can pumpkin purée
- 1teaspoon vegetable oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
485 calories; 27 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 8 grams polyunsaturated fat; 52 grams carbohydrates; 6 grams dietary fiber; 18 grams sugars; 12 grams protein; 565 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place pecans in a large dry skillet over medium heat. Stir until warm and fragrant. Spoon syrup on top, and stir until coated. Transfer to a plate.
Step
2
In a large bowl, combine sugar, baking powder, salt, baking soda and flour. Stir to blend.
Step
3
In another large bowl, whisk together eggs and buttermilk. Add pumpkin purée. Add flour mixture, and whisk until smooth.
Step
4
Heat a heavy skillet or griddle, and coat surface with oil. Pour in scant ¼-cup measures of batter to make 3-inch diameter disks.
Step
5
When pancakes are lightly browned (after about 2 minutes), flip them over, and cook 1½ to 2 minutes. Transfer pancakes to a platter and cover with foil.
Step
6
Place pancakes on warm plates, garnish with pecans, and drizzle with maple syrup.
Ratings
4
out of 5
104
user ratings
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Cooking Notes
Frances
I halved the amount of sugar and added cinnamon, ginger, & cloves. These seem more filling than regular pancakes, which was nice. Also much more moist, which was different, but good. Next time I'll make without the nuts (although yummy!) and have some chicken & apple sausage on the side.
Aimee
Tastes great but the inside was soft at best. I used a pancake griddle set at 350. The outside was brown but the inside was somewhat wet. I experimented with turning down the griddle temp, which just took longer, and continued to result in a moist interior. I also tried placing the cooked pancakes in a convection oven at 350 to finish them. That worked, but they were flat. I love a fluffy, crispy around the edges pancake with a fully cooked finished interior. This recipe didn’t work for me.
MMR
Added 1tsp pumpkin spice. Only toasted the pecans, no sugar. Probably would be good with whipped cream. Did not use whole wheat flour but probably could add as half. Delicious!
Catherine
I just made these because I liked being able to use the entire can of pumpkin vs other recipes that call for half and then I have to figure out what to do with the remainder. I used yogurt bc it’s what I had, added 1tsp of pumpkin pie spice as someone else did and a bit of vanilla. The flavor was delicious like eating pumpkin pie and they looked more like fluffy pancakes than what is pictured. The down side for me was they were too soft - like pumpkin pie and not like pancakes, which I love more
Lil
Great recipe. Added 3/4 cup chopped toasted nuts and a tablespoon of pumpkin pie spice to the batter, which enhanced texture and flavor. Was delicious! Will be on my menu for Thanksgiving breakfast.
Donna
Made with 1 tbsp sugar, oat flour, 1/3 cup yogurt in place of eggs, and a cup of homemade roasted kabocha squash. Didn’t make the sugary topping but even so… Delicious.
T. Dobbs
I added about a tsp of pumpkin pie spice with good results.
eakung88
I always believe in making the recipe as written the first time. So you know exactly what it’s supposed to be like. These were amazing and wonderful Texture. The next time I made them I added a little vanilla extract, sprinkled chopped pecans into the pancake on the griddle. Served with grade A warmed maple syrup with melted salted butter. Making them again!! The family loved them.
James
Not bad, a bit stodgy, could maybe fold in a beaten egg white to make them lighter.
Jake Norfolk
I made my own pumpkin puree. cut the pumpkin into cubes and boil in salted water until soft, then mash and push through a sieve. Et voila! I abhor tinned food. (They are a big hit with us!)
Frances
I halved the amount of sugar and added cinnamon, ginger, & cloves. These seem more filling than regular pancakes, which was nice. Also much more moist, which was different, but good. Next time I'll make without the nuts (although yummy!) and have some chicken & apple sausage on the side.
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