Monday, February 10, 2014

Pumpkin Pie Pancakes

I had some pumpkin puree left after making Pumpkin Cornbread so I thought it was the perfect time to make pumpkin pancakes.  Is there ever a time when you don't want pancakes?  Not in my house. 

These are super simple to whip up and they make a fantastic breakfast. Or dinner in our case. We totally love breakfast for dinner. 

The toasted pecans brought it over the top. Kinda like pumpkin pie meets pecan pie.  Yum. 

The kids were all about the whipped cream.  You have to have whipped cream with the pie, right?  Try adding a bit of maple syrup and cinnamon as your whipping the cream.  

Pumpkin Pie Pancakes

  • 1 c. all-purpose flour (gluten free works too)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/8 tsp. cloves
  • 1 egg
  • 1 c. milk
  • 1/2 cup pumpkin puree
  • 2 tbsp. butter, melted
  • 1 tbsp. brown sugar
  • Toasted pecans
  • Maple syrup

  • Mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves in a big bowl. Mix the egg, milk, pumpkin puree, butter and brown sugar in another bowl. Mix the dry ingredients into the wet ingredients. Heat a pan over medium heat and melt a bit of butter in it. Pour 1/4 to 1/3 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes, flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes. Top with toasted pecans and maple syrup.

1 comment:

  1. I LOVE a good pumpkin pancake! And the whipped cream you made sounds incredible... Lucky kids you have :)