Pumpkin Pancakes
By hanley89
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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