These are seriously the best pumpkin pancakes I’ve ever eaten. The pumpkin flavor and spices are really strong and blend so well together. These really do taste just like pumpkin pie, but better! The crispy sweet and savory bacon is a perfect compliment to the rich pancakes. I hope you’ll give this recipe a try. Maybe you’ll make it a yearly tradition in your family too—and I’d love to hear what you think.
The Best Pumpkin Pancakes with Pecans and Dried Cranberries
Ingredients:
2 cups whole milk
1 cup pumpkin puree
2 eggs
3 tablespoons unsalted butter
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
½ teaspoon salt
½ cup chopped pecans
½ cup dried cranberries
Butter and maple syrup for serving
Directions:
In a large bowl, add the milk, pumpkin, eggs, butter, and vanilla and stir with a whisk to combine. In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.
Pour the dry ingredients over the wet ingredients and mix just until incorporated. Do not overmix. Let batter rest for about 5 minutes.
Heat a non-stick griddle to 325 degrees or set large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (if the surface is non-stick, you may not need to do this).
Using a 1/3 cup measure; pour the batter onto the griddle or into the frying pan. Add dried cranberries and pecans to the pancakes while the first side is cooking. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
Serve topped with butter and maple syrup, if desired.
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