The leaves are changing, the temperature is dropping, and I am putting pumpkin in my pancakes! This is a wonderful change from the original pancakes we eat all year. It has a delicious sweet flavor with just a hint of spice and pumpkin. Perfect for a fall morning.
Ingriedients
2 Eggs
1 1/4 cup buttermilk
4 Tablespoons butter, melted
1/4 cup canned pumpkin
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cups chopped pecans
Preheat oven to 350°. Preheat griddle and lightly grease. Place chopped pecans on a cookie sheet and toast in the oven for 8 minutes.
Combine eggs, buttermilk, butter, and pumpkin. In a separate bowl, mix the dry ingriedients. Pour the dry ingriedients into the wet and blend until well incorporated, but do not over mix. Pour 1/4 cup of the batter onto heated griddle. Cook until bubbles appear on the top of the pancakes and the edges are set. Flip the pancakes and continue to cook the other side until cooked through.
Place on a plate and serve with syrup and chopped toasted pecans. Enjoy!!
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