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Pumpkin-Pecan Pancakes




Source of Recipe


RC...From "Mrs. Rowe's Restaurant Cookbook" by Mollie Cox Bryan


List of Ingredients




2 cups all-purpose flour

4 tsp baking powder

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground allspice

¾ cup sugar

1½ cups pumpkin purée

3 eggs

1 cup milk

¾ cup vegetable oil

1 tsp pure vanilla extract

½ cup chopped pecans

Maple syrup, for serving

Recipe









Sift the flour, baking powder, cinnamon, nutmeg, allspice, and sugar together into a large bowl.


In a separate large bowl, combine the pumpkin, eggs, milk, oil, and vanilla. Add the flour mixture to the pumpkin mixture and mix well. Fold in the pecans.


Heat a greased griddle over medium-high heat. Using ¼ cup of batter for each pancake, spoon the batter onto the griddle. Cook the pancakes on the first side until bubbles form in the center and they are browned on the bottom. Turn and brown the other side. Serve hot with warmed maple syrup.

Serves 4