“Light Pumpkin Pancakes with Pecan Maple Syrup”

Pumpkin is a sure sign fall has arrived. Since pumpkin is so readily available and not to mention versatile, let me share a great breakfast recipe. Thanksgiving is just a few days away, so let the smell of warm spices fill your kitchen. Try Light Pumpkin Pancakes with Pecan Maple Syrup.

First of all, if you can find pie pumpkins and would like to make your own puree from scratch, be my guest. However, since you can find canned pumpkin puree for immediate use. Don’t get pumpkin pie filling and pumpkin puree confused. Filling has all the seasonings for making a pie while puree is used in both sweet and savory dishes like my Light Pumpkin Pancakes with Pecan Maple Syrup, therefore read your labels. It will make a difference in your recipes.

Light Pumpkin Pancakes with Pecan Maple Syrup

These pancakes are so light and a wonderful pumpkin flavor without being overwhelming. Furthermore, the amount of spice is just right. In addition, make your own syrup to put these pancakes over the top. This recipe can also be doubled easily if feeding more than three or four people. I have doubled with great success. Sprinkle chopped crispy bacon on the batter while cooking the pancakes.

Finally, a delicious idea is to use Mascarpone cheese instead of butter when serving. Trust me and try it. Either one works beautifully but the creaminess of the cheese is something and especially relevant is the fact Mascarpone cheese has less fat than butter. Sounds like is music to my ears. So if you’re looking for a new breakfast favorite for the weekend or around the holiday, give this recipe a try. These pancakes will warm your soul.

Light Pumpkin Pancakes with Pecan Maple Syrup

Light Pumpkin Pancakes with Pecan Maple Syrup

7 T. canned pumpkin puree

1 cup milk (low-fat can be used)

2 T. melted butter

1 egg

1 1/4 cups all-purpose flour

2 T. granulated sugar

2 t. baking powder

1/2 t. ground cinnamon

1/2 t. ground ginger

1/2 t. ground nutmeg

1/2 t. kosher salt

1/8 t. ground cloves

Mascarpone cheese or butter, for serving

In a medium mixing bowl, whisk together pumpkin, milk, melted butter, and egg until well combined.

In a separate bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, nutmeg, salt, and cloves. Fold wet mixture into flour mixture until just combined.

Spray or grease a 12-inch skillet and heat over medium heat. Pour 1/4 cup batter (4-inch pancakes) for each pancake. Cook pancakes, about 3 minutes per side (small bubbles will form).

Serve pancakes topped Mascarpone cheese or butter with Pecan Maple Syrup (Recipe follows).

Makes 10, 4-inch pancakes.

Pecan Maple Syrup

1 cup pure maple syrup

1/3 cup chopped pecans

1 T. butter

Mix all ingredients in small saucepan and heat on stove top for a couple of minutes to melt butter or in 2 cup measuring cup in microwave, about 1 minute.

Serve over pancakes with Mascarpone cheese or butter.