Lisa Steele’s Pecan Pumpkin Spice Pancakes
Pecan Pumpkin Spice Pancakes
Makes about 8 four-inch pancakes
I never thought of pancakes as seasonal until I had some pumpkin puree leftover after Thanksgiving and was looking for ways to use it. Instead of giving it to the chickens as I normally do, I experimented with pumpkin pancakes. I’m sorry to say that the chickens won’t get any more leftover puree! These pumpkin spice pancakes are a pleasant alternative to plain pancakes and can help you usher in crisp fall day. If you have ground pumpkin spice, feel free to use that, or create your own spice mix, as I have here.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 cup milk
1/2 cup canned pumpkin puree
3 tablespoons melted butter, plus several pats for the skillet or griddle
3 tablespoons maple syrup, plus more for drizzling
1 teaspoon vanilla bean paste
1/2 cup chopped pecans, plus more for topping
In a medium-sized bowl whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a small bowl whisk the milk, egg, pumpkin, melted butter, maple syrup, and vanilla bean paste. Whisk the milk mixture into the flour mixture until combined. Stir in the pecans.
Melt a pat of butter in a large skillet or griddle over medium heat. Ladle about 1/4 cup of batter per pancake at a time into the skillet. Cook until the batter starts to puff and bubble, about 1 1/2 minutes, then flip and cook about 2 more minutes, until both sides are golden brown in the middle with crispy edges.
Repeat with the remaining batter, adding more butter as needed to the skillet. Serve warm, drizzled with maple syrup and topped with pecans.