New England style pumpkin -pecan pancakes

sherry monfils

By
@smonfils

Everyone here in New England makes pumpkin pancakes, it's a rite of passage, haha and mine are considered some of the best around...so say family and friends:-) I always serve these w/ maple flavored bacon, real maple syrup and a shaker of powdered sugar for those who don't use syrup. Very simple but incredibly yummy!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8
Prep:
25 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

2 c
sifted flour
2 Tbsp
light brown sugar
1 Tbsp
sugar
pinch
salt
1 c
pure pumpkin puree
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
allspice
1/2 tsp
pumpkin pie spice
2 large
eggs, room temp
2 c
milk
2 Tbsp
lemon juice
2 tsp
grated lemon zest, or orange zest
1/2 c
finely chopped pecans
oil for cooking
pure maple syrup
2 tsp
baking powder
1 tsp
baking soda

Step-By-Step

1In large bowl, sift together flour, brown sugar, sugar, baking powder, baking soda and salt. Set aside.
2In another large bowl, whisk together pumpkin, cinnamon, ginger, allspice, pumpkin pie spice, eggs, milk, lemon juice and lemon, or orange zest and pecans.
3Pour flour mix into pumpkin mix and combine. Let sit for 5-10 mins, until bubbles form on top of batter. Heat large skillet over med-high heat. Pour 1 tbsp oil, ( or butter,) in skillet. Pour 1/4 cup batter into pan, let cook until edges become slightly browned. Flip over, cook until edges are slightly brown. Repeat w/ remaining batter, keeping cooked pancakes warm in warmed oven. Serve hot w/ real syrup.

About this Recipe

Course/Dish: Pancakes
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Fat, Low Sodium