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Pumpkin Pancakes

Pumpkin pancakes

Photo Credit
Credit: vm2002/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
12 pancakes
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Credit
The Snowvillage Inn, Snowville, New Hampshire
Sources
Yankee's B&B and Inn Directory

We are crazy about these Pumpkin Pancakes! They’re beyond delicious. Could it be the secret ingredient (bacon drippings)? They’re the perfect pancake recipe for the fall season and also a big hit with guests.

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

In 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, fruit, or whatever else you like on your pancakes!

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Anita Van Vloten</span> Sat, 10/23/2021 - 06:18
As a kid (I'm now 71), my mother made the BEST pancakes and the secret ingredient was melted bacon fat - in which they were also cooked. We called them Swedish Pancakes, but the recipe was created by my Mum. They were thin, like crepes, and we would melt a pat of butter on top. Then I always put maple syrup and my sister sprinkled sugar on them. Most folks today are scandalized when you tell them about the bacon fat - but the flavor cannot be beat!! Yum!
<span>Valia</span> Sun, 10/01/2023 - 07:35
My mother made Swedish Pancakes the same way and cooked them in a cast iron skillet. She'd make the batter the night before and then would add a dab of Karo Syrup and grill them in bacon fat! They were the best. I recall the name Cynthia Van Vloten-I am from South Easton.
<span>Jody T</span> Wed, 05/06/2020 - 14:13
These pancakes are so delicious! I didn't notice the bacon grease in the recipe, so I didn't add it. They are fabulous w/o the bacon grease so that is the way we'll make it from here on out.