Spiced Pumpkin Pancakes with Maple Pecans

Spiced Pumpkin Pancakes with Maple Pecans recipe
kid friendly

Possibly our three favourite P's — pumpkin, pancakes, and pecans... Throw in some maple and cinnamon and there is really no way to screw this one up.

Preparation time Prep: 15 mins
cook time cook: 30 mins
Skill level Totally Doable

You will need:

  • 100g butternut pumpkin, diced
  • 2 cups plain flour
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¾ teaspoon salt
  • 1 ½ tablespoons maple sugar (or caster sugar)
  • 2 teaspoons egg replacer*
  • ¼ cup water
  • 1 ½ cups almond milk
  • 3 tablespoons vegan butter, melted
  • 1 teaspoon vanilla bean paste
  • Vegetable oil spray
Maple Toasted Pecans
  • ⅔ cup pecans
  • 1 tablespoon maple syrup
  • 1 tablespoon maple sugar (or caster sugar)
  • 1 teaspoon coconut oil
Recipe: Deb Kaloper
Photography: Chris Middleton
Stylist: Deb Kaloper


  • 1Place the pumpkin in a steamer over boiling water and steam for 5-7 minutes or until soft and cooked through. Puree and set aside.
  • 2Sift together the flour, baking powder, spices and salt into a large mixing bowl. Then add the sugar and whisk to combine.
  • 3In another bowl, mix together the egg replacer, water, almond milk, melted butter, vanilla and pumpkin puree. Add the wet ingredients to the dry and whisk until just combined.
  • 4Heat a frying pan over medium heat, spray with vegetable oil and pour ¼ cup of the pancake batter into the pan. Cook for about 1 minute, until the surface begins to bubble, and flip over. Cook for about 1 more minute or until the bottom is golden brown. Repeat with the remaining batter.
  • 5For the maple pecans, place all the ingredients in a frying pan over medium heat, stir to combine, and toast for 2-3 minutes. Remove from heat and place the nuts on a baking rack lined with parchment paper to cool.
  • 6To Serve, stack 3 pancakes together, top with vegan butter or coconut yoghurt, sprinkle with maple pecans and drizzle with maple syrup.

*Tip: If you're unable to find a commercial egg replacer, don't fret. You can swap it with a ½ cup of applesauce or 2 tablespoons ground flaxseeds + 6 tablespoons water, whisked (to become gelatinous).

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