You are here: Home » Recipes » Pumpkin Pancakes with Toasted Pecan Butter Pumpkin Pancakes with Toasted Pecan Butter Recipe by Favorite Recipes Press Yield 8 servings Serve these pancakes for a holiday breakfast. PrintEmail Ingredients Pumpkin Pancakes:2 cups all-purpose flour2 tablespoons baking powder1 teaspoon baking soda1/4 cup confectioners' sugar1/4 teaspoon cinnamon1/8 teaspoon nutmeg1/2 teaspoon salt3 eggs, beaten1 cup buttermilk1/2 cup milk1/2 teaspoon vanilla extract1/4 cup canned pumpkin1 teaspoon butter, melted1 tablespoon vegetable oil, or more as neededToasted Pecan Butter:3/4 cup (1 1/2 sticks) unsalted butter, softened1/2 cup toasted pecan pieces3 tablespoons maple syrup1 teaspoon vanilla extract1/2 teaspoon salt Instructions For the pancakes: Whisk the flour, baking powder, baking soda, confectioners’ sugar, cinnamon, nutmeg and salt together in a large mixing bowl. Combine the eggs, buttermilk, milk and vanilla in a medium bowl and mix until smooth. Add to the dry ingredients and whisk gently just until moistened. Whisk in the pumpkin and butter gently; do not overmix. Heat a medium skillet over medium heat. Add 1 tablespoon vegetable oil and swirl the pan to coat evenly. Add 1/4 cup of the batter and cook until bubbles appear and the surface begins to look dry. Turn the pancake over and cook until golden brown. Adjust the heat if necessary for even browning and repeat with the remaining batter; add additional vegetable oil as needed. Serve with Toasted Pecan Butter, maple syrup and whipped cream. For the Toasted Pecan Butter: Combine the butter, pecans, maple syrup, vanilla and salt in a mixing bowl and beat at medium speed until smooth. Remove to a sheet of plastic wrap with a rubber spatula and use the plastic wrap to shape the mixture into a log 1-inch in diameter. Chill until firm. Cut into medallions to serve. Recipe reprinted with permission from The Biltmore Company, Biltmore, Our Table to Yours, Chef’s Selection Cookbook (The Biltmore Company, 2007).