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Pumpkin Pancakes

Serve these delicious pumpkin pancakes topped with warm maple syrup, whipped cream, and toasted pecans!
Course: Breakfast
Cuisine: American
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.