How to make it

  • Pumpkin Puree makes about 1 cup--will need 1 1/2 cups for pancakes:
  • Preheat oven to 350 degrees
  • Cut the pumpkin into sixths. Scrape out the seeds.
  • Put the pumpkin pieces and water in a baking pan. Cover the pan with aluminum foil and bake until soft about 1 hr and 15 minutes.
  • Scoop flesh from the pumpkin. In a food processor puree the flesh smooth. Refrigerate until ready to use. Can be made several days in advance. Freezes well.
  • Pancakes:
  • Sift the flour, baking powder, cinnamon, nutmeg, allspice, and sugar together into a large bowl.
  • In a separate bowl, combine pumpkin, egges, milk, oil and vanilla.
  • Add the flour mixture to the pumpkin mixture and mix well. Fold in pecans.
  • Heat a greased griddle over medium-high heat. Using 1/4 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 syrup.

Reviews & Comments 5

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    " It was excellent "
    juels ate it and said...
    Very nice recipe! Can't wait to try this out for breakfast!
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    " It was excellent "
    lumpy1 ate it and said...
    excellent. i cooked a white pumpkin once and it was a good tasting pumpkin. it reminded me of the squash my ma cooked when i was a kid. anyway, after reading this im going to stop cheating and use the fresh cooked. do you serve these with whipped cream and maple syrup? holly
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  • 22566 12 years ago
    OH YES!!!

    These sound GREAT!!


    Kind Regards
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    " It was excellent "
    chihuahua ate it and said...
    I've made Pumpkin Pancakes and they are excellent.
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    " It was excellent "
    4jenna ate it and said...
    I love this!! Thanks for posting!!
    Was this review helpful? Yes Flag

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