New England style pumpkin -pecan pancakes

1
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

How to Make New England style pumpkin -pecan pancakes

Step-by-Step

  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.

Printable Recipe Card

About New England style pumpkin -pecan pancakes

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




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