Pumpkin Perfection

Every Fall, I look forward to making pumpkin pancakes.  I woke up this morning thinking about warm pumpkin pancakes, sprinkled with crunchy pecans and drizzled with maple syrup.  I just happened to have some leftover pumpkin to use up from my Swirled Pumpkin Yeast Bread too - bonus.  

Pumpkin Pecan Pancakes
1 ½ cups flour
¾ teaspoon allspice
½ teaspoon cinnamon
4 Tablespoons brown sugar          
½ teaspoon salt
1 ½ teaspoon baking powder  
½ teaspoon baking soda 
3 Tablespoons butter, melted          
1 cup milk1 cup pumpkin         
2 eggs
½ teaspoon vanilla             
½ cup chopped pecans

Whisk together flour, 3 T. sugar, baking powder, baking soda, allspice, cinnamon and salt. In another bowl, combine milk, eggs, 3 T. butter, pumpkin and vanilla.








Whisk into flour mixture.










Drop by quartet cupfuls onto a warm skillet and sprinkle with pecans. 

Flip and continue to cook until cooked through.

My husband suggested that we swirl some of the pumpkin pancake batter with some regular pancake batter to create a new pancake.  We gave it a try.

It was a good idea.



I still prefer the pumpkin pancakes drizzled with warm maple syrup but the kids liked the swirled version better.  On a cool Fall Sunday morning, these pancakes hit the spot.

Bon Appetit!