Pancakes- Pumpkin Pancakes

Posted by on Feb 24, 2010 in Featured Recipe | 2 comments

Pumpkin Pancakes

Missed first place in an international breakfast contest by 35 votes! Not too shabby!!

Pancakes- Pumpkin Pancakes
These pancakes have been gently modified from a B&B that is no longer in business, Huckleberry Inn in Severville, TN. I'd start with the pancake batter to give it a little time to rest, then caramelize the pecans, get your syrup on the stove and lastly whip your cream. Keep the whipped cream in the fridge until you need it.
  • Whipped Cream-
  • Half pint of Whipped Cream
  • ¼ t of Vanilla
  • 1 t Sugar
  • Caramelized Pecans-
  • ¼ C of Butter
  • ¼ C of Brown Sugar
  • 2 C Pecan Halves
  • Ginger Syrup-
  • 1 C Brown Sugar
  • ½ C of Water
  • 2 T Butter
  • 2 T Minced Crystallized Ginger
  • Pancakes-
  • 2 C Whole Milk
  • 2 Eggs
  • 3 T Butter, melted
  • ¾ C Canned Pumpkin
  • 1⅔ C All Purpose Flour
  • ¾ t Cinnamon
  • ⅛ t Ground Cloves
  • ¼ t Ground Ginger
  • ¼ t Salt
  • 2 t Baking Powder
  • 3 T Brown Sugar
  1. Pancakes: Beat eggs briefly, then add and beat in the milk, butter and pumpkin.
  2. Add all the dry ingredients except the flour and beat.
  3. Add flour last and beat until large lumps disappear.
  4. Next make the three other things listed below. When ready to make the pancakes-
  5. Heat a large griddle, melt a little butter on it and pour a small amount of batter on the griddle. Smooth the batter down with a spoon. (These are very thin pancakes and about 4 inches across).
  6. When done on both sides, arrange about three pancakes on a plate, sprinkle on pecans and then a dollop of whipped cream. (You can sprinkle a little nutmeg on top of the whipped cream if you'd like.) These could also be garnished with orange slices, or a baked apples, etc. Serve with syrup. This batter can be made the night before and held for a couple of days in the fridge.
  7. [b]Pecans[/b]: Melt butter in pan over stove then stir in brown sugar.
  8. When dissolved add 2 cups of pecans and stir for 2 to 3 minutes until caramelized.
  9. Turn pecans out onto a piece of wax paper to cool, separating them with a fork.
  10. (Any leftovers will keep well the fridge. They are nice sprinkled on top of salads also.)
  11. Syrup: Melt butter in a pan over the stove, and then stir in the brown sugar and water.
  12. When dissolved, stir in the ginger.
  13. Continue stirring for 5 to 10 minutes until it starts to thicken.
  14. Take off stove and let set until ready to use.
  15. You may have to reheat if it thickens too much.
  16. (When your guests dribble this syrup on the pancakes, a little bit goes a long way. You don’t smother them like you would with regular maple syrup and any leftovers will hold in the fridge till the next time you make these pancakes.)
  17. [b]Whipped Cream: [/b]Using a bowl and beaters that have been cooled in the fridge for a while, beat on high speed the cream, vanilla, and sugar to taste. When stiff set bowl back in fridge.


  1. I read about your recipe for pumpkin pancakes in USA
    today today (04/13/2012) and tried to get the recipe to copy, but only part of it printed. How can I obtain the entire recipe.
    It sonds wonderful! Congratulations on being a prize winner.

  2. Hi Joy, thanks! You can go to my recipe page on my website where I have about 80 recipes listed. Scroll down to pancakes. Enjoy. The other pancake recipe listed there also won an award.