Pumpkin Pancakes
Serve these delicious pumpkin pancakes topped with warm maple syrup, whipped cream, and toasted pecans!
Servings: 18 pancakes
Ingredients
- 3 c. all-purpose flour
- 4 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 4 lg. eggs
- 2/3 c. brown sugar packed
- 1 c. 100% pure pumpkin
- 3/4 c. evaporated milk
- 1/2 c. water
- 1/2 c. molasses
- 1/2 c. melted butter plus more for the griddle or skillet
- Maple syrup for serving
- Whipped cream for serving
- Chopped toasted pecans for serving
Instructions
- In a large bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt; set aside.
- In a separate bowl, beat together eggs and brown sugar until light and fluffy, Add pumpkin, milk, water, molasses and a 1/2 cup melted butter; beat until combined.
- Gently fold wet ingredients into dry ingredients, until moist. Do not over stir the pancake batter. (Batter will be thick in consistency.)
- Heat a skillet or griddle to medium, about 325 degrees. Brush the skillet or griddle with melted butter. Ladle 1/4 cupfuls of batter into the skillet or griddle; do not over crowd. Cook until the pancakes begin to bubble and the edges begin to brown, flip the pancakes over and cook for an additional 1-2 minutes more.
- Serve pancakes immediately, topped with warm maple syrup, whipped cream, and chopped pecans.
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