I make these delicious pancakes for my family usually between Halloween and Thanksgiving, although they are welcome any time. Serve with warm maple syrup.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
190 Calories
Recipe Instructions
Step 1
Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large bowl until well mixed; the mixture will be thick and chunky. Add baking powder and stir until evenly distributed. Slowly pour in 1/4 cup milk while stirring; mix until all liquid is absorbed. Add more milk and stir until batter is smooth and firm, yet flows off the spoon; a wooden spoon inserted into the mixture will stand, but batter will flow when poured. Mix in pecans.
Step 2
Heat a nonstick skillet over medium heat. Scoop 1/4 cup batter for each pancake onto the skillet. Cook until edges are dry, 1 to 2 minutes; flip and cook on the other side until edges are firm, another 1 to 2 minutes.
Step 3
Place a pat of butter on each pancake as they are removed from the skillet and transferred to a plate. Sift confectioners' sugar on top.
Ingredients
1 egg
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon pumpkin pie spice
1 cup whole wheat flour
4 teaspoons white sugar
½ cup milk, or more as needed
⅓ cup canned pumpkin
2 tablespoons pecan pieces, or to taste (Optional)
1 tablespoon confectioners' sugar, or to taste (Optional)
