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.
|1 1/2||teaspoon||ground cinnamon|
|2||tablespoons||butter, melted and cooled|
|~||butter for frying|
|*Use canned solid pack or home roasted pumpkin puree. Do notuse canned pumpkin pie mix.|
- 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.