
These flavorful and delectable pancakes come together in just a few minutes and are an incredible addition to any Fall brunch or breakfast. We like to serve them with a drizzle of maple syrup and butter, but they are also delightful with applesauce, whipped cream, and toasted pecans. Be sure to follow the directions and cook them over medium heat, as they are prone to burn on high heat because of the pumpkin and sugar. They freeze beautifully, too! Keep some in the freezer wrapped individually and reheat for a minute or so in the microwave for a fantastic quick breakfast anytime.
2 cups (240g) Panhandle Milling Organic All Purpose Flour
1 Tbsp. (18g) Baking Powder
1 tsp. (6g) Salt
1 ½ tsp. (4g) Pumpkin Pie Spice
½ cup fine chopped toasted pecans (optional)
½ cup(100g) Granulated Sugar
1 Tbsp. Vanilla Extract
1 cup (225g) Pumpkin Puree
2 (114g) Large Eggs
¼ cup (32.5g) olive oil
1 ½ cup (338g) Milk
Yield: approximately 12 medium pancakes