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published 2 days ago
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It’s got all the best fall flavors in one bite.
Serves4 to 6Prep20 minutesCook25 minutesJump to Recipe
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Sunday mornings are made for fluffy pancakes, but if you’re feeding a crowd it’s easy to get deterred by the reality of being married to a hot stove for hours. Not only that, but it’s nearly impossible to serve everyone at once, causing more stress than quality time. The solution? My pumpkin crunch skillet pancake. It plays up some of my favorite fall flavors, and the batter comes together quickly with pantry staples (thanks to pumpkin purée and pumpkin spice). The recipe can be doubled, or even tripled, if feeding a crowd. And because it goes in the oven, you can finish up dishes while it’s baking, making cleanup a breeze. Extra butter and a drizzle of maple syrup over the top are highly encouraged.
Why You’ll Love It
- It’s got all the best fall flavors in one bite. Pumpkin purée, pumpkin spice, and maple syrup all come together here for the ultimate fall breakfast treat.
- This recipe skips the flipping. It provides all the joy of Sunday morning pancakes without standing over a hot stove.
Key Ingredients in Pumpkin Crunch Skillet Pancake
- Pumpkin purée. There’s no easier way to impart pumpkin flavor than with canned pumpkin purée.
- Pumpkin spice. Pre-blended pumpkin spice lends that signature fall flavor to the pancake.
- Flour. All-purpose flour adds the bulk of the batter to create the pancake.
- Egg. An egg adds a custardy texture while also contributing to a fluffy pancake.
- Pecans. You can’t have a pumpkin crunch skillet pancake without the crunch. Here, the pecans lend both texture and a nutty flavor throughout the pancake.
How to Make Pumpkin Crunch Skillet Pancake
- Preheat the skillet. Let the skillet heat up in the oven while you make the batter.
- Make the topping. Add pecans, light brown sugar, and pumpkin spice to a small bowl.
- Combine the dry and wet ingredients in separate bowls. Add the flour, sugar, baking powder, pumpkin spice, and salt to a medium bowl and whisk to combine. In another medium bowl, whisk together the milk, pumpkin purée, egg, and vanilla extract.
- Combine the wet and dry ingredients. Add the flour mixture to the milk mixture and stir to combine.
- Bake the pancake. Pour the batter into the skillet, then top with the pecan mixture. Bake until the pancake is puffed and golden, about 25 minutes. Serve with maple syrup.
Helpful Swaps
- If you don’t have pumpkin pie spice, mix 1/2 teaspoon ground cinnamon into the pecans. Whisk 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg into the flour mixture.
- A non-dairy milk such as unsweetened oat milk can be used in place of the dairy milk.
Pumpkin Crunch Skillet Pancake Recipe
It’s got all the best fall flavors in one bite.
Prep time 20 minutes
Cook time 25 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 3/4 cup
chopped pecans
- 2 tablespoons
packed light brown sugar
- 1 tablespoon
plus 1/2 teaspoon pumpkin pie spice, divided
- 1 1/4 cups
all-purpose flour
- 2 tablespoons
granulated sugar
- 1 1/2 teaspoons
baking powder
- 1 1/4 cups
whole or 2% milk
- 1 cup
pumpkin purée (not pumpkin pie filling)
- 1
large egg
- 1 teaspoon
vanilla extract
- 3/4 teaspoon
kosher salt
- 1 tablespoon
unsalted butter
Maple syrup, for serving
Instructions
Arrange a rack in the upper third of the oven. Place a 10-inch cast iron, stainless steel, or oven-safe nonstick skillet in the oven. Heat the oven to 375°F. Place 3/4 cup chopped pecans, 2 tablespoons packed light brown sugar, and 1/2 teaspoon of the pumpkin pie spice in a small bowl and stir to combine.
Place the remaining 1 tablespoon pumpkin pie spice, 1 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, and 1 1/2 teaspoons baking powder in a large bowl and whisk to combine.
Place 1 1/4 cups whole milk, 1 cup pumpkin purée, 1 large egg, 1 teaspoon vanilla extract, and 3/4 teaspoon kosher salt in a medium bowl and whisk until combined. Add to the flour mixture and whisk until smooth.
Take the hot skillet out of the oven. Add 1 tablespoon unsalted butter and swirl the skillet until the butter melts and coats the bottom and sides.
Transfer the pancake batter into the skillet. Sprinkle evenly with the pecan and sugar mixture.
Return the skillet to the oven and bake until the pancake is puffed and golden-brown, about 25 minutes. Serve with maple syrup.
Recipe Notes
Non-dairy milk: A non-dairy milk such as unsweetened oat milk can be used in place of the dairy milk.
Spices: If you don’t have pumpkin pie spice, mix 1/2 teaspoon ground cinnamon into the pecans. Whisk 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg into the flour mixture.
Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 weeks.
Filed in:
Breakfast
pantry
autumn
Baking
