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Fluffy and not too sweet, these spiced pancakes are a delicious vehicle for good-quality maple syrup. Slideshows:  Pumpkin Recipes 

Silvana Nardone
Silvana Nardone
October 2013

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Credit: © Kamran Siddiqi

Recipe Summary

total:
30 mins
Yield:
About 18 three-inch pancakes
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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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