Thanksgiving Harvest Pancakes with Candied Pecans

Thanksgiving Harvest Pancakes with Candied Pecans ingredients

• 1.5 cups All-purpose flour
• 2 tbsp Granulated sugar
• 2 tsp Baking powder
• 0.5 tsp Baking soda
• 1 tsp Ground cinnamon
• 0.5 tsp Ground nutmeg
• 0.25 tsp Ground ginger
• 0.5 tsp Salt
• 1 whole Large egg
• 1 cup Whole milk
• 0.5 cup Pumpkin puree
• 1 tsp Vanilla extract
• 2 tbsp Unsalted butter, melted
• 0.5 cup Pecan halves
• 1 tbsp Unsalted butter
• 2 tbsp Brown sugar, packed
• 0.25 tsp Ground cinnamon
• 1 cup Heavy cream, very cold
• 2 tbsp Pure maple syrup
• 0.5 tsp Vanilla extract
• as needed Vegetable oil or butter for griddle

How to make Thanksgiving Harvest Pancakes with Candied Pecans

1. First, prepare the Candied Pecans: Melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add 1/2 cup pecan halves, 2 tablespoons packed brown sugar, and 1/4 teaspoon ground cinnamon. Cook, stirring frequently, for 3-5 minutes until the sugar melts and coats the pecans and they are fragrant. Spread them out on a small piece of parchment paper to cool and harden, then roughly chop once cool.
2. Next, prepare the Maple Whipped Cream: In a chilled bowl, combine 1 cup very cold heavy cream, 2 tablespoons pure maple syrup, and 1/2 teaspoon vanilla extract. Using an electric mixer, whisk on high speed until stiff peaks form, about 3-5 minutes. Refrigerate until ready to serve.
3. For the pancakes, in a large bowl, whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/2 teaspoon salt. Ensure there are no lumps.
4. In a separate medium bowl, whisk together 1 large egg, 1 cup whole milk, 1/2 cup pumpkin puree, 1 teaspoon vanilla extract, and 2 tablespoons melted unsalted butter until well combined.
5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few lumps are okay; overmixing will result in tough pancakes. Do not overmix.
6. Heat a lightly greased griddle or large non-stick skillet over medium-low heat. The griddle is ready when a drop of water sizzles and evaporates quickly.
7. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges look set, and the bottom is golden brown. Flip carefully with a thin spatula and cook for another 1-2 minutes until golden brown on the second side and cooked through.
8. Repeat with the remaining batter, adding more oil or butter to the griddle as needed to prevent sticking.
9. Serve the warm pancakes immediately, stacked high, topped generously with the Maple Whipped Cream and a sprinkle of the chopped Candied Pecans.
10. Drizzle with additional pure maple syrup if desired for extra sweetness.

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