Ingredients
Units
Scale
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 egg, slightly beaten
- 2 cups pumpkin puree
- 1/2 cup molasses or maple syrup
- 3–4 tablespoons buttermilk or milk
- 2 tablespoons unsalted butter, or margarine, melted
- 1/2 cup chopped pecans or hazelnuts, optional
- Powdered sugar for dusting
Instructions
- In a large bowl, sift together flour, baking powder, salt and pumpkin pie spice. Set aside.
- In another bowl, beat egg slightly. Add pumpkin or squash puree, molasses or syrup, milk or buttermilk and melted butter or margarine. Mix until smooth.
- Blend in the dry ingredients all at once. Mix until batter is smooth. Allow batter to rest for 30 minutes or more.
- Stir nuts into batter, and add additional tablespoon of buttermilk or milk if batter is too thick.
- To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet. With the back of the spoon, flatten batter to about 1/2-inch thickness. Cook slowly until bubbles appear on top and bottom is golden brown. Lift edge to check. Turn and cook until other side is golden brown.
- Place on a platter and set platter in a warm oven. Continue making pancakes until all batter is used. Makes about 24, 3-inch pancakes. Serves 4 to 6 people. Garnish with powdered sugar or serve with corn syrup, maple syrup or your favorite pancake syrup.
Keywords: breakfast, pancakes, pumpkin