Pumpkin Pancakes with Berry Pecan Compote

Pumpkin Pancakes with Berry Pecan Compote is a warm and comforting way to start a Fall morning. A blend of sugar, spice, and crunch these will become a family favorite every Fall!



2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons brown sugar
2 tablespoons white sugar
3 teaspoons cinnamon
1 and 1/2 teaspoon allspice
1/2 teaspoon salt
12oz can evaporated milk
3/4 cup pumpkin puree
2 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla extract

For the Berry Pecan Compote
1/2 cup fresh blueberries
1/2 cup fresh raspberries
3 teaspoons water
1/4 teaspoons cinnamon
1 teaspoon cornstarch
1/4 cup crushed pecans


  1. Mix 2 cups of all purpose flour with 2 tablespoons of brown sugar, 2 tablespoons white sugar, 2 teaspoons baking powder, 3 teaspoons cinnamon, 1 and 1/2 teaspoons allspice, and 1/2 teaspoon salt. Whisk so everything is combined and there are no lumps of brown sugar.
  2. Into this dry mix, add the 12oz can of evaporated milk, 3/4 cup of pumpkin puree, 2 tablespoons vegetable oil, 2 eggs, and the 1 teaspoon of vanilla extract. Beat on medium speed for 30-45 seconds until everything has combined and there are no lumps of the dry ingredients.
  3. To make the berry pecan compote, in a small pot over medium heat add 1/2 fresh blueberries and lightly mash with a fork to break down some of the blueberries and release their juices. Add 2 teaspoons of the water, 1 tablespoon of white sugar, 1/4 teaspoon cinnamon, and 1 teaspoon of cornstarch. Heat until slightly thickened, then add 1/2 cup of raspberries, again lightly smash with a fork to break up the berries into large pieces. Lastly, stir in an additional 1 teaspoon of water and 1/4 cup crushed pecans.
  4. To cook the pancakes, heat a large non-stick pan over medium heat. Pour pancake batter to form pancakes, about 1/3 cup is what I use for the pancake size. Cook about 1 minute, until the edges of the pancake have cook and the top of the batter is air bubbles. Use your spatula to check underneath to be sure they are done, you want them lightly browned. I also alternate between medium and medium-low heat depending on how fast the pancakes cook. Flip and cook an additional minute. Continue until all the batter is cooked!
  5. To serve, pile a stack of pancakes, top with the berry pecan compote and generously slather with maple syrup and butter.
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