Too soon? Sorry!
But the temperatures are really starting to drop at night and pretty soon the leaves will be turning, so I wanted to share this fun alternative to plain pancakes that uses all the warm fall spices.
I never thought of pancakes as seasonal until I had some pumpkin puree leftover after Thanksgiving one year and was looking for ways to use it.
Instead of giving the pumpkin to the chickens as I normally do, I experimented with pumpkin pancakes. And they were such a hit, I’m sorry to say that the chickens won’t be getting 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 pie spice, feel free to use that, or create your own spice mix, as I have here using cinnamon, ginger and nutmeg.
Pecan Pumpkin Spice Pancakes
Makes about 8 four-inch pancakes.
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 90 seconds, 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.
Note: if you have pumpkin pie spice on hand, you can use 2 ½ teaspoons of that instead of the individual spices called for in the recipe.
