Sift dry ingredients and set aside. In another bowl, combine pumpkin, eggs, water, oil, and vanilla.
Make a well in the center of the dry ingredients.
Add the liquid ingredients and stir until blended.
Do not over stir. Stir in pecans just before ready to cook
A hot greased griddle is best for cooking pancakes.
Pour 1/4 cup batter onto griddle and cook
until bubbles form and bottom is brown.
Turn and brown the other side.
Serve with warm Maple Syrup,
Cinnamon Apple Topping,
or Caramel Syrup
Warning, Warning: the Pumpkin pancakes served with caramel sauce are exquisitely delicious and very rich. We only indulge in them once a year. Most of the time I serve the PUMPKIN Pancakes with Cinnamon Apple topping.
Caramel Syrup
- 1/2 Cup boiling water
- 1 Cup powdered milk
- 1 Cup sugar
- 1 Tablespoon butter
- 2 Cups firmly packed brown sugar
- 1/2 Cup butter
- 1 Teaspoon vanilla
- 3/4 Cup milk
In a blender add boiling water, powdered milk, granulated sugar and 1 Tablespoon butter. Puree until well blended. Pour into medium saucepan. Add brown sugar and stir over low heat until sugar is dissolved. STIR CONSTANTLY. Add butter and vanilla. Stir well. Add milk continue to stir over medium heat until it comes to a boil. Boil for 1-2 minutes stirring constantly, and you are ready to serve.
Your pumpkin pancakes are my girl's FAVORITE!!! They are yummy...but I've never had one with either of your toppings you mentioned. Did you happen to save any? hehe. (I know, that's a silly question...good food just doesn't last long!)
ReplyDeleteWow, those look so good. Dane saw them and changed his birthday breakfast order. He would now like pumpkin/chocolate chip pancakes as opposed to just plain chocolate chip pancakes. I'll let you know how it goes.
ReplyDeleteHey I bought pumpkins today, and was wondering if I don't use the pumpkin right away does it freeze well?? I am going to have to try these pancakes-my kids would love them-yum!
ReplyDeleteYes, after you cook your pumpkins they can be stored in the refrigerator for up to five days or in the freezer for six months. Have fun!
ReplyDeleteSorry-just realized you had put that in your post (hehe)
ReplyDeleteK- i think you need a question box :)-I cooked up the pumpkins tonight, but I am thinking I might have got the wrong ones,(they were in a bucket that said "pie pumpkins" they don't have a really strong pumpkin taste-infact they taste very "squashy" almost like butternut-I have never tasted real pumpkin in a long time, so i am not sure if that is what they are suppose to taste like. . .I guess if all else fails, I will make butternut squash pancakes :)lol
ReplyDeleteFresh pumpkin will not taste like canned pumpkin because canned pumpkin is actually made from one or more kinds of winter squashes like: butternut, Boston Marrow and Hubbard. These squash are richer in flavor and color than the orange pumpkins we see around the stores at this time of year. Pumpkins and squash belong to the same family and there is not much of a distinction between them, therefore they can advertise that their product is 100% pumpkin because technically it is.
ReplyDeleteThe Libby web site states that they use
100% pure pumpkin. However, the variety they use, called the Dickinson is really a field squash with a tan skin, deep orange flesh and great pumpkin taste.
So to answer your question, you did not get the wrong pumpkins.
This year I bought two varieties of "pie pumpkins" and neither of them had the strong pumpkin taste we are used to getting from the can, however once I added the spices and baked them up, you could not tell the difference. SO... go ahead and have fun cooking with your fresh pumpkin, however I would suggest that you use canned for your pies.
By the way, I will post recipes for pies next month which is just right around the corner.
Have a great Halloween!