Pumpkin Pancakes

by Diana Rattray

These pumpkin pancakes are filled with pumpkin flavor. The lightly spiced pancakes are made with canned pumpkin and optional chopped pecans. These are excellent pancakes to make for fall breakfasts! I like to sprinkle a few toasted pecans on the stack of pancakes, then smother them with maple syrup.

Pumpkin Pancakes

Diana

Here’s how to make delicious, fluffy pumpkin pancakes. Feel free to add the chopped pecans for some crunchy texture!

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Servings 8

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Course Pancakes, Pumpkin

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Ingredients

  

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• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2/3 cup sugar
• 1 1/2 cups solid pack pumpkin
• 3 eggs
• 1 cup milk
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 4 ounces chopped pecans, optional
• toasted pecan halves, for garnish, optional

Instructions

• In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, allspice, and sugar
• In a large bowl, whisk the pumpkin with the eggs, milk, oil, and vanilla. Add the dry ingredients and stir until well blended. Fold in chopped pecans, if using.
• Brush a griddle or skillet with oil and place it over medium heat.
• Pour about 1/4 cup of the batter onto the hot oiled griddle and cook until bubbles form and the edges look dry. Turn and brown the other side.
• Serve pumpkin pancakes with butter and warmed pure maple syrup. If desired, top with toasted pecan halves.

Keyword pancakes, pumpkin

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