Andy and I really like pancakes—we eat them often on Saturday mornings. I often experiment with flavor combinations. My friend Katie mentioned earlier this week that she thought pumpkin would be good in pancakes; this is my attempt to develop a recipe. We had these this morning and really liked them. Next time, I plan to add toasted chopped pecans to the batter, which would make them even better. We definitely have these again. Enjoy!
This recipe can be doubled easily—this amount makes four pancakes.
3/4 cup all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/2 Tbsp. melted butter
3/4 cup buttermilk
1/4 cup pumpkin puree
1/2 tsp. vanilla extract
1/2 cup toasted chopped pecans (optional)
Warm maple syrup
1. Combine flour and next 4 ingredients in a mixing bowl. Combine butter and next 4 ingredients; gradually stir into dry ingredients.
2. Drop batter onto a hot griddle by quarter cupfuls. Sprinkle top with pecans. Cook until bubbles begin to form on top; flip pancakes, and cook until done. Serve hot with warm maple syrup.