Pancakes are so versatile and fun to make! I created this recipe last fall, after seeing it in a magazine somewhere and not writing it down (I do that too many times to count). This morning, my husband asked for something pumpkin for breakfast and I dusted off this recipe and we enjoyed it once again.
These pancakes are perfect for a fall brunch or lazy Saturday morning!
Pumpkin Pancakes with Spiced Maple Pecan Sauce
Source: original recipe
Prep: 10 minutes Cooking: 5 minutes
1 1/2 cups all-purpose flour
3 tablespoons packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon salt
1 1/2 cups milk
3/4 cup canned pumpkin
4 ounces cream cheese, softened
1/4 cup butter
1/2 cup maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup chopped pecans, toasted
In a small bowl, combine flour, brown sugar, baking powder, pumpkin pie spice and salt. Set aside.
In a medium bowl, beat eggs, milk, pumpkin and cream cheese until combined. Add dry ingredients and mix until incorporated.
Meanwhile, combine all ingredients for sauce in a small saucepan and cook on medium-low heat until butter is melted and sauce is heated through. Keep warm.
Heat griddle on medium high heat (325-350 degrees F). Pour 1/4 cupfulls of batter onto griddle and cook until bubbles start to surface (about 2 min). Flip pancakes and cook until bottoms are lightly browned. Serve with warm sauce.
You can substitute the cream cheese for ricotta or even sour cream if you have that on hand instead.
I feel that roasted pumpkin puree (from a pie pumpkin) is best, but wrote the recipe with canned pumpkin as most people use canned. Feel free to do what you prefer.
If you don't have pumpkin pie spice, omit or substitute with cinnamon.
To toast pecans, toss in a small pan over high heat until toasted. Watch carefully; it should only take about 2 minutes!