Pumpkin Pancakes

Homemade pumpkin puree makes the most extraordinary pancakes—but purchased puree certainly works fine, too. Scatter a few pecans on top if you’re feeling nutty.


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2 cups flour
1 tablespoon baking powder
1/2 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 eggs, beaten
1/2 cup pumpkin puree*
1 1/2 cups milk
2 tablespoons butter, melted and cooled
1 teaspoon vanilla
~ butter for frying
*Use canned solid pack or home roasted pumpkin puree. Do notuse canned pumpkin pie mix. 
  1. Sift the flour, baking powder, sugar, salt, cinnamon, nutmeg and allspice together in a spacious bowl. Set aside.
  2. Combine the eggs, pumpkin, milk, butter and vanilla in a spacious bowl. Mix well.
  3. Add the wet ingredients to the dry and mix gently only until combined; do not overmix.
  4. Grease and preheat a griddle or frying pan over medium-high heat.
  5. Ladle the batter and cook until bubbles form around the edges of each pancake. Flip and brown the other side.
  6. Remove and hold on a heat-resistant plate in a warm oven until all pancakes are cooked.
  7. Top with butter, maple syrup or whipped cream and serve immediately.


Preparation Time: 
Under 30 minutes.