World Market Plates | Williams Sonoma Measuring Cups & Spoons | Home Goods Mixing Bowl (similar) | Egg Carton | West Elm Gold Flatware
All year long I have felt that 2016 was flying by way too fast for my liking. From the beginning of the year, it’s been feeling that way and I just wish it’ll all slow down. Having pumpkin cravings well before it really got cold was a solid indicator it was going too fast. I decided to give my usual pancake recipe a bit of an update for the season with a little pumpkin puree and lots of warm fall spices like cinnamon, clove and nutmeg.
I’m not one of those people who goes super crazy about pumpkin flavored things. Sure I like my pumpkin spiced lattes (I may do just one a year since they’re so decadent) but I do love a good pumpkin pie around the holidays and pumpkin breads. I have yet to give the pumpkin pancake a go and I don’t know what I was waiting for. These pancakes were one of the most delicious breakfasts I’ve ever made.
With Thanksgiving just around the corner, this is the perfect little recipe to keep around to entertain overnight guests with. I even think adding a bit of pumpkin pie (just the filling part, leave the crust out) would be great and remove the sugar from the recipe to create a true pumpkin pie pancake.
Your pancakes won’t be super sweet at all, leave that to the maple syrup to do. I added pecans for a little crunch but feel free to leave those out, or add them to the batter. Whichever you choose, it’ll still be one yummy fall breakfast, promise.
PS you may also want to try my pumpkin trifle, it’s delicious!
- 1 1/4 c all purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp clove
- 1/2 tsp salt
- 1 cup low fat milk
- 6 tbsp pumpkin puree (canned, not pie filling)
- 2 tbsp melted butter
- 1 egg
- 1/2 c pecans
- Whisk all dry ingredients together
- Add in wet ingredients and beat until smooth
- Grease a skillet pan
- Cook pancakes about 2-3 minutes per side, or until bubbles form and flip.
- Serve with warm maple syrup and top with more pecans