We harvested 5 pumpkins from our garden this year. I absolutely loved having them around the house, but come December I decided that we needed to do something else with them because pumpkins really aren't a Christmas decoration. So, I'm in the process of cutting them all up (I started with this one because it produced a LOT of pumpkin) and cooking with it, which means finding creative pumpkin recipes to use!
These pumpkin pancakes were delicious and very filling!
1 cup all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk
1/2 cup pureed or canned pumpkin
2 tablespoons melted butter
1 cup chopped pecans
My local, organic, fresh pumpkin came out much less fake-orange looking than canned pumpkin!
Combine dry ingredients in a bowl. In another bowl, whisk wet ingredients; eggs, milk, pumpkin and butter. Stir into dry ingredients just until moistened. Stir in pecans.
Pour batter by 1/4 cupfuls onto a hot griddle. Flip pancakes when bubbles form on top of pancakes. Cook until second side is golden brown.
Serve with butter and syrup!
Adapted from Allrecipes.com
This post is linked to Tasty Tuesday