I will gladly admit I am one of those crazy pumpkin lovers who not only runs out for a PSL the day it drops, but will make pumpkin recipes all year long. I have at least one can of Libby's pumpkin in the pantry at all times! One of my favorite pumpkin recipes that I will absolutely make in the dead of summer is pumpkin pancakes!
I'm very lucky to have a wonderful father-in-law who brings us fresh shelled pecans from his yard, so I usually have a good stock of those in the freezer as well.
Ingredients:
- 2 cups all purpose flour (I've also made it with half whole wheat flour which is good)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (OR 1 teaspoon cinnamon + 1/2 teaspoon ginger + 1/2 teaspoon nutmeg to replace the pumpkin pie spice)
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup dark brown sugar
- 1 cup canned pumpkin
- 1 large egg
- 1 tablespoon vegetable oil
- 1 and 1/2 cup milk (I use 2% but use whatever you have on hand)
- 1/2-1 cup pecans
Make It:
- Whisk together all dry ingredients except for the sugar and pecans in a large mixing bowl
- Whisk together wet ingredients
- Pour wet ingredients into the dry ingredients and stir together until just wet (don't over-stir and yes, the batter will be slightly lumpy, that's ok!)
- Let sit for 5 minutes while you heat up your griddle or skillet on medium / medium high heat
- Using cooking spray (or better yet, some butter... sometimes I'm lazy and I take the stick of butter and just rub the griddle down, ha)
- Pour about 1/3 cup batter onto griddle or skillet and let cook for a few minutes (using a flat spatula to lift it a little to check for a nice browned bottom)
- Flip and cook another couple minutes and then... done!
- *TIP: always stack your pancakes! This isn't just for fancy looks, stacking them keeps them warm and moist. Feel free to pop into the oven at a very low temperature if not eating right away
- FOR THE PECANS: while your pancakes are cooking toss the pecans on a dry skillet or even easier, the toaster oven about 325 degrees for 5-8 minutes just to get them a little crispy.
- Serve pancakes with the toasty pecans and whipped cream or syrup (or both!)
- These pumpkin pancakes are also dynamite with the addition of chocolate chips