Pumpkin and Pecan Pancakes

Ingredients
- 2 cups flour
- 4 tablespoons sugar
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground ginger
- ¾ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground allspice
- ½ teaspoon ground clove
- ¾ cup canned pumpkin purée
- 1 cup heavy cream
- ½ cup whole milk
- 4 tablespoons melted butter, plus more for serving
- 2 Duck eggs, lightly beaten
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
- 4 tablespoons canola oil
- Maple syrup, for serving
STEP 1
In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, allspice and clove.
STEP 2
In a separate bowl, whisk together the pumpkin purée, heavy cream, milk, butter, eggs and vanilla extract until smooth. Stir the wet ingredients into the dry ingredients using a wooden spoon. Fold in the pecans.
STEP 3
Heat a large nonstick skillet or griddle over medium heat. Add a tablespoon of canola oil. Working in batches, pour ¼ cup of the pancake batter into the skillet to form a 3-inch round disks. Cook the pancakes until bubbles begin to form and the edges begin to brown, about 1 to 2 minutes. Flip and continue cooking until golden, about 2 minutes more. Repeat with the remaining oil and batter. Serve the pancakes hot with butter and maple syrup.