Fall and pumpkins are synonymous, aren’t they?
If you add football and colored leaves to the mix, I’d say you have my perfect fall day.
This time of year, we see pumpkins everywhere – pumpkin muffins, pumpkin ice cream, pumpkin cookies. Yesterday morning, Joe ordered pumpkin pancakes topped with whipped cream are our favorite breakfast spot.
At the time, I thought, “I should figure out how to make those at home” because they were considerably more expensive than regular pancakes. And they were fabulous.
The same day, in the afternoon, my dear friend Allie, said on Twitter that she was making pumpkin pie pancakes for her son and husband for dinner. I asked her for the recipe. Not only did she share, she gave me permission to share it with you.
I added pecans and chocolate chips to Allie’s recipe because I can’t leave a recipe alone.
In the last couple of weeks, we’ve gotten two pumpkins from our CSA. We’re going to be having Allie’s pumpkin pie pancakes for dinner one night this week.
Stay tuned later in the week for a tutorial on how to process and use a fresh pumpkin.
- 1½ cups flour
- 1½ teaspoons baking powder
- ¼ tsp salt
- 3 tablespoons sugar
- ¼ cup pecans, chopped
- ¼ cup chocolate chips
- 3 tablespoons butter, melted
- ¾ cup pumpkin puree
- ¼ teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon pumpkin pie spice (I use Cinnamon Plus spice blend from The Pampered Chef.)
- 1 tablespoon of sugar
- About 1 cup milk
- Combine flour, baking powder, salt, and sugar. When well blended, stir in pecans, and chocolate chips.
- Mix butter, pumpkin, vanilla, eggs, spices, and tablespoon of sugar, add to dry ingredients.
- Add milk until the consistency of batter is how you like it normally. Allie says that it's easier to get the batter right when using purees if you add the milk little by little. She guessed that she used 1 cup. You will want the pancakes to be pretty thin because the puree doesnâ€™t fluff up, and thinner pancakes will cook nicely.
- Serve with real maple syrup
Photo by bradley_j on Flickr
© 2009 – 2013, Tara Ziegmont. All rights reserved.