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hanley89

Pumpkin Pancakes

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Rate this recipe 4.6/5 (8 Votes)

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

Details

Preparation

Step 1

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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