The weather is turning cold and the leaves are beginning to change. And if you are a pumpkin lover, these pumpkin pecan pancake bites are simple and easy to make! They have toasted pecans, pumpkin spice and delicious pumpkin in every bite! The best part is you can make a batch and then freeze them for later use too.
Getting started making your pumpkin pecan pancake bites
I think this year it's pretty easy to say that I have pumpkin spice flowing through my veins. I'll eat pumpkin spice in donuts, cupcakes, cookies, soup, bread, pie, butter, and even cake pops. Oh, and I don't forget the dogs either!
Ingredients
The ingredient list for this is super simple. All you need is:
- pumpkin puree
- sugar
- pumpkin spice
- flour
- pecans
Instructions
To get started, you will want to read this quick tutorial on making pancake bites. It will guide you through the type of pans to use, etc.
- In a bowl, stir together the self rising, flour, pumpkin puree, pumpkin spice and sugar until smooth. NOTE: Depending on how much moisture is in your pumpkin puree you may need to add a tablespoon or more of water to allow the mixture to come to a smooth, stirrable frosting like consistency. Fold in the pecans.
- Drop approximately ½ tablespoon of dough into the pancake bite mold. Cover with the other half of the pancake bite mold. Bake at 350 degrees for 10-12 minutes or until pancake bites are nicely browned and cooked in the center. Remove from oven and allow to cool for several minutes before removing from the mold.
Substitutions
There are several easy substitutions you can make for any food preferences or dietary needs.
- Gluten free: For a gluten free version, substitute gluten free self rising flour.
- Nut free: Feel free to omit the pecans. You can also use chocolate chips in place of the nuts.
Tips
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in tough, dense bites.
- Use Fresh Spices: For the best flavor, use fresh pumpkin pie spice. Spices lose their potency over time, so if your spice blend has been sitting in the cupboard for a while, it might be time to replace it.
- Chop Pecans Finely: For a more even distribution of pecans, chop them finely. This ensures you get a bit of nutty crunch in every bite.
Storing
To reheat, place the pancake bites on a baking sheet and warm them in a 350°F (175°C) oven for about 5-7 minutes, or until heated through. You can also microwave them for 20-30 seconds. If frozen, allow them to thaw slightly before reheating. They are good stored in the refrigerator for several days, or in the freezer for up to 2 months.
FAQ
Absolutely! If you prefer to use fresh pumpkin, cook and puree the pumpkin until smooth. Ensure the puree is well-drained to avoid excess moisture in the batter. You can also use other winter squash, such as butternut squash, as a substitute.
5 Ingredient Pumpkin Pecan Pancake Bites
Equipment
- cake pop pan or mini muffin pan
Ingredients
- 1 ¼ cup self rising flour see notes
- ⅔ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1-2 teaspoon sugar
- ¼ cup chopped pecans optional
Instructions
- In a bowl, combine the self-rising flour, pumpkin puree, pumpkin spice, and sugar. Stir the mixture until it becomes smooth. If the pumpkin puree is thick and the mixture is too stiff, add a tablespoon or more of water, as needed, to achieve a smooth, frosting-like consistency.
- Gently fold the chopped pecans into the batter until they are evenly distributed.
- Drop approximately ½ tablespoon of batter into each cavity of the pancake bite mold. Cover with the top half of the mold.
- Preheat your oven to 350°F (175°C). Bake the pancake bites for 10-12 minutes, or until they are golden brown and cooked through.
- Once baked, remove the pancake bites from the oven and allow them to cool for several minutes before carefully removing them from the mold.
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