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Recipe for Pumpkin Pancakes | Almanac.com

Pumpkin Pancakes

Pumpkin pancakes

Photo Credit
Credit: vm2002/shutterstock
Yield
12 pancakes
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Credit
The Snowvillage Inn, Snowville, New Hampshire
Sources
Yankee's B&B and Inn Directory

Pumpkin Pancakes
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We are crazy about these Pumpkin Pancakes! They’re beyond delicious. Could it be the secret ingredient (bacon drippings)? They’re the perfect pancake recipe for the fall season and also a big hit with guests.

Ingredients
1-1/2 cups unbleached all-purpose flour
2 tablespoons baking powder
2 tablespoons firmly packed light brown sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1-1/2 cups canned evaporated milk (not condensed)
1 cup solid-pack canned pumpkin
2 large eggs, lightly beaten
1-1/2 teaspoons vanilla
1/4 cup bacon drippings (liquid, but not hot)
maple syrup, honey, or fresh fruit as accompaniment
Instructions

In large bowl, sift together flour, baking powder, brown sugar, salt, cinnamon, and allspice. Stir in milk, pumpkin, eggs, vanilla, and bacon drippings, and stir batter until well combined.

Preheat greased griddle or skillet over moderate heat until drops of water scatter over surface. Pour batter onto griddle by 1/3 cupfuls. Cook pancakes for 2 minutes on each side, or until golden and cooked through.

Serve with maple syrup, honey, fruit, or whatever else you like on your pancakes!

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Comments

Nancy (not verified)

7 months 4 weeks ago

Can you make these without sugar or sugar substitutes and use some other sweetening?

Hi, Nancy. You can substitute with an equal amount of coconut sugar or with a heaping tablespooon of honey or pure maple syrup.

Sheila (not verified)

8 months ago

What is solid packed canned pumpkin? Can you provide a brand-name I am in Canada.

Anita Van Vloten (not verified)

8 months ago

As a kid (I'm now 71), my mother made the BEST pancakes and the secret ingredient was melted bacon fat - in which they were also cooked. We called them Swedish Pancakes, but the recipe was created by my Mum. They were thin, like crepes, and we would melt a pat of butter on top. Then I always put maple syrup and my sister sprinkled sugar on them. Most folks today are scandalized when you tell them about the bacon fat - but the flavor cannot be beat!! Yum!