Pumpkin Pancakes

Photo by ellen h.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups flour

  • 4

    tablespoons sugar

  • 1

    tablespoon cinnamon

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1

    teaspoon ground ginger

  • 3/4

    teaspoon ground nutmeg

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon ground allspice

  • 1/2

    teaspoon ground clove

  • 3/4

    cup canned pumpkin purée

  • 1

    cup heavy cream

  • 1/2

    cup whole milk

  • 4

    tablespoons melted butter, plus more for serving

  • 2

    large eggs, lightly beaten

  • 1

    teaspoon vanilla extract

  • 3/4

    cup chopped pecans(optional)

  • 4

    tablespoons canola oil

  • Maple syrup, for serving

Directions

1. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, allspice and clove. 2. In a separate bowl, whisk together the pumpkin purée, heavy cream, milk, butter, eggs and vanilla extract until smooth. Stir the wet ingredients into the dry ingredients using a wooden spoon. Fold in the pecans if using 3. Heat a large nonstick skillet or griddle over medium heat. Add a tablespoon of canola oil. Working in batches, pour ¼ cup of the pancake batter into the skillet to form a 3-inch round disks. Cook the pancakes until bubbles begin to form and the edges begin to brown, about 1 to 2 minutes. Flip and continue cooking until golden, about 2 minutes more. Repeat with the remaining oil and batter. Serve the pancakes hot with butter and maple syrup.

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