Pumpkin Pecan Pancakes

Warm, tender pumpkin pancakes blended with spices and pecans for a cozy, flavorful breakfast perfect for autumn mornings.

Total Time:

Yield:

11 pancakes

¾ cup all-purpose flour

½ cup cornmeal

3 tablespoons granulated sugar

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

1⁄8 teaspoon ground nutmeg

1 beaten egg

1 cup milk

½ cup canned pumpkin

½ cup chopped pecans

Butter, maple syrup, and additional cinnamon

In a large bowl combine flour, cornmeal, sugar, baking powder, salt, cinnamon, ginger and nutmeg. In another bowl combine egg, milk and pumpkin; stir into dry ingredients just until blended but still slightly lumpy.
Lightly grease and preheat a griddle or skillet to medium-low heat (300°F). Pour ¼ cup batter onto griddle for each pancake. Cook until golden brown, turning to cook second side when surface of batter is no longer shiny and bubbles begin to form around edges. Remove to plates.
Top with pecans, butter, maple syrup and additional cinnamon.

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