Roasted Pumpkin and Pecan Pancakes

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 2-3 1x
  • Category: Breakfast



  • 1/3 cup pecans
  • 2/3 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 pie pumpkin (or 1/2 cup pumpkin puree)
  • 1 egg
  • 2 tablespoons walnut oil
  • 1 tablespoon maple syrup
  • 1/23/4 cup milk


  1. Preheat oven to 425˚.
  2. Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly.
  3. Once pumpkins are done, scoop out the insides and place in a food processor. Pulse until mixture is smooth. Next, place in either a cheese cloth or strainer and press out all of the liquid. Set aside.
  4. In a food processor, pulse pecans until they resembled course flour. Combine with whole wheat pastry flour, baking powder, cinnamon, salt, nutmeg, and ginger. Set aside.
  5. In a separate bowl, whisk together 1/2 cup of pumpkin puree and egg. Whisk in oil, maple syrup, and 1/2 cup of milk.
  6. Combine wet mixture in to dry mixture and stir until batter is combined. Stir in more milk if consistency is not pourable.
  7. Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
  8. Serve with butter, maple syrup, and a sprinkle of cinnamon


If pressed for time, cook pumpkin up a day or two before.