Fall is such a wonderful time of the year. The temperatures cool down, the leaves turn colors, and it’s time to break out pumpkins!
I always stock up on canned pumpkin now while it’s available, and pull it out throughout the next year. You can totally make your own pumpkin puree, but this is one thing that I find isn’t worth the effort to make at home. Canned pumpkin is readily available and cooks/bakes very nicely.
I have tried several different pumpkin pancake recipes and this one has become a family favorite. It has the classic fall spice combination without being overpowering. I love these pancakes made with chopped pecans in the batter. Pumpkin, pecans, and maple is a combination I don’t think you could ever go wrong with.
However, if you are a fan of pumpkin and chocolate, you could add in about 1/4 cup chocolate chips in the batter for a fun fall twist.
- 2 cups flour
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 1/2 cups evaporated milk (or regular milk)
- 1 cup canned pumpkin
- 1 large egg
- 2 Tbsp canola oil
- 2 Tbsp vinegar
- 1/2 cup pecans (optional)
In a large bowl, whisk together the milk, pumpkin, egg, oil and vinegar.
In a separate bowl , combine the flour, brown sugar, baking powder, soda spices, and salt.
Stir the two mixtures just enough to combine. Heat a griddle/pan over medium heat.
Lightly oil/spray the pan with cooking spray. Pour about 1/4 cup of batter for each pancake. When the batter is bubbly on the top, flip the pancake until browned on both sides.
Serve hot with powdered sugar or your favorite maple syrup.
What’s your favorite pumpkin recipe?