Pumpkin Pancakes


Pumpkin pancakes

Photo Credit
Credit: vm2002/shutterstock
The Editors
12 pancakes
The Snowvillage Inn, Snowville, New Hampshire
Print Friendly and PDF

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.

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

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!

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs

No content available.