Combine dry ingredients in a large mixing bowl.

Combine pumpkin and eggs. Beat into dry ingredients.

Add milk slowly to make a smooth batter.

Heat some butter in a frying pan and pour some of the batter in. Swirl the batter around to make an evenly thick pancake. Cook on both sides until nicely browned.

Serve hot, heavily dusted with confectioners' sugar and drizzled with maple syrup and the chopped pecans.


Hearty pancakes with a grand menagerie of flavors, including maple, cinnamon, ginger, pumpkin and pecans.

Mr Breakfast would like to thank mrbreakfast_lvr for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 3 votes.

From CT Mom of 7 (Team Breakfast Member)

Rating (out of 5):

These crepe-like pancakes have the flavor of a cross between Indian Pudding and Pumpkin Pie. Very popular with my crowd.

Comment submitted: 9/24/2009 (#8742)



From HollyMartel (Team Breakfast Member)

Rating (out of 5):

Mr Breakfast - I bought a can of pumpkin for pie filling - and didn't use it all. This was the perfect recipe. Note - I experiment because I had the pumpkin pie filling (you recommended the plain pumpkin) and just omitted the ginger and cinnamon so it wouldn't be TOO spicy. It worked great!

Comment submitted: 10/30/2006 (#605)



From Michigan Dan

Rating (out of 5):

These are quite possibly the best pancakes ever (to eat in the fall, at least.) The pecans and pure maple syrup go so well with the slightly spiced pumpkin - and the cornmeal really adds to the texture of the pancakes.

There's no way this makes 4 servings though- they were so delicious that two of us finished them all!! Double this recipe - you'll need them for when everyone asks for seconds.

You made this the best Halloween breakfast ever! Thanks Mr Breakfast!!

Comment submitted: 10/30/2006 (#596)

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