- 2 Cups All Purpose Flour
- 3 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Nutmeg
- 1/4 Cup Brown Sugar
- 1/4 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1 Cup Pumpkin Puree
- 2 Large Eggs
- 4 Tablespoons Butter Melted
- 1 1/2 Cups Milk
- 1/4 Cup Chopped Pecans
- 1/4 Cup Maple Syrup
Preheat griddle or large non-stick skillet to medium heat.
In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk.
Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix.
Set the batter aside for 5 minutes.
Butter your griddle or spray with non-stick cooking spray if desired. Pour out ⅓ cup of batter for each pancake and spread into a circle.
Cook each pancake for approximately 4 minutes per side.
Mix 1/4 Cup Chopped Pecans with 1/4 cup maple syrup
Cook over medium heat until syrup reduces and pecans are candied with syrup. Pour over top of pancakes.