New England style pumpkin -pecan pancakes

smonfils avatar
By sherry monfils
from worcester, MA

Everyone here in New England makes pumpkin pancakes, it's a rite of passage, haha and mine are considered some of the best 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!

serves 6-8
prep time 25 Min
cook time 5 Min
method Stove Top


  •   2 c
    sifted flour
  •   2 Tbsp
    light brown sugar
  •   1 Tbsp
  •   pinch
  •   1 c
    pure pumpkin puree
  •   1 tsp
    ground cinnamon
  •   1/2 tsp
    ground ginger
  •   1/2 tsp
  •   1/2 tsp
    pumpkin pie spice
  •   2 large
    eggs, room temp
  •   2 c
  •   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

How To Make

  • 1
    In large bowl, sift together flour, brown sugar, sugar, baking powder, baking soda and salt. Set aside.
  • 2
    In another large bowl, whisk together pumpkin, cinnamon, ginger, allspice, pumpkin pie spice, eggs, milk, lemon juice and lemon, or orange zest and pecans.
  • 3
    Pour 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.