Pumpkin Spice Pancakes

Angela (Grammy) Derby

By
@Angela_Derby

These Pumpkin Spice Pancakes were such a hit with the family, and it's the "icing on the cake". Uh...PAN-cake, that is! This recipe feeds a crowd and will be a perfect breakfast for your holiday company. It'll make your family feel pretty special too!


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Method:

Griddle

Ingredients

MAPLE BUTTER SYRUP WITH PECANS

1 c
maple syrup
1 Tbsp
butter
1/4 c
chopped pecans (optional)

PUMPKIN PANCAKES

2 c
flour
2 Tbsp
sugar
2 tsp
baking powder
1 tsp
baking soda
1 tsp
cinnamon
1/2 tsp
nutmeg
dash of ginger
dash of cloves
1/2 tsp
salt
1 3/4 c
milk
1 c
canned pumpkin puree (not pie filling)
2
eggs
2 Tbsp
vegetable oil

Directions Step-By-Step

1
Heat griddle or skillet over medium heat or to 375'F. Grease with shortening or vegetable oil, if necessary.
2
In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt; stir to blend. (You can substitute 1-2 tsp. pumpkin pie spice for the cinnamon, nutmeg, ginger and cloves.)
3
Place milk, pumpkin puree, eggs and oil in a separate bowl and whisk together well. Pour into the flour mixture and stir until moistened.
4
For each pancake, pour slightly less than 1/4 cup batter onto hot (but not too hot) griddle. (You want the inside to cook without burning the outside.)
5
Cook until edges are dry. Turn; cook other sides until golden brown.
6
Serve with warm Maple Butter Syrup, and add chopped pecans (or not). Either way, they are extremely delicious! :)

About this Recipe

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: American