Return to Content

Pumpkin Pancakes

by

Yield: 12 pancakes

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:

Into 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, or fruit.

Updated Sunday, April 21st, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Pumpkin Pancakes

  1. Anonymous November 25, 2006 at 11:26 pm #

    Adding some chopped nuts make it even better!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order