Pumpkin Pancakes Recipe
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.
Ingredients
| 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. |
Directions
- Sift the flour, baking powder, sugar, salt, cinnamon, nutmeg and allspice together in a spacious bowl. Set aside.
- Combine the eggs, pumpkin, milk, butter and vanilla in a spacious bowl. Mix well.
- Add the wet ingredients to the dry and mix gently only until combined; do not overmix.
- Grease and preheat a griddle or frying pan over medium-high heat.
- Ladle the batter and cook until bubbles form around the edges of each pancake. Flip and brown the other side.
- Remove and hold on a heat-resistant plate in a warm oven until all pancakes are cooked.
- Top with butter, maple syrup or whipped cream and serve immediately.
Preparation Time:
Under 30 minutes.
