Active Time
Total Time
30 MIN
Serves : About 18 three-inch pancakes
© Kamran Siddiqi

How to Make It

Step 1    

In a large bowl, whisk the flour with the sugar, baking powder, salt and pumpkin pie spice.

Step 2    

In a medium bowl, whisk the milk with the pumpkin puree, 4 tablespoons of melted butter, the eggs and vanilla. Using a wooden spoon, stir the wet ingredients into the dry ingredients, just until combined. Fold in the pecans and bacon.

Step 3    

Heat a large nonstick skillet or griddle and brush lightly with butter. Scoop 1/4-cup mounds of batter onto the skillet and spread to 3-inch rounds. Cook over moderate heat until the pancakes are golden on the bottom, about 2 minutes. Flip each pancake and cook until fluffy and cooked through, about 2 minutes longer. Serve right away, with maple syrup.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Southern Food Junkie

Review Body: Man those look superb!

Review Rating: 5

Date Published: 2016-12-08

Author Name: Cat Winstanley

Review Body: Don't forget that now we know canned "pumpkin" is really squash. Thanks Food and Wine. Ignorance truly is bliss. 

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Date Published: 2016-09-24