Pumpkin Pancakes Recipe

Ingredients

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup vegetable oil

1 egg, lightly beaten

2 tablespoons pumpkin pie spice

1 cup sifted all-purpose flour

1 cup chopped pecans

1 cup cooked and diced pumpkin

2 teaspoons pumpkin pie spice

1 teaspoon dried dill weed

1 teaspoon dry mustard

1/2 teaspoon paprika

1/2 teaspoon onion salt

1 teaspoon chopped fresh parsley

1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) package cream cheese, divided.

In a large bowl, mix together flour, baking powder, baking soda and salt. Beat pumpkin mixture into the batter.

Spread 1 cup of the pumpkin filling onto the bottom of a greased 9x13 inch baking pan. Spread half the pumpkin mixture over the filling in the pan. Arrange pecans over pecans.

Bake for 20 to 25 minutes in the preheated oven, until serving time. Reduce heat to 325 degrees F (165 degrees C) to 350 degrees F (175 degrees C).

In a large bowl, mix together pumpkin, pumpkin pie spice, flour, pecans, pumpkin pie spice, dill weed and dill weed. Mix all together. Chill in refrigerator before serving.

Comments

umuly Thurusun writes:

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really good. i followed the directions and they came out wonderful. sorry if you have any changes incooking them which could have made the taste difference or if the instructions were not clear. the recipe makes enough sauce to last about 4-6 hours (or so) or so. i tossed in a bunch of frozen veggies and veggies onto the grill, watched them dice and caramelize. either way, wherever possible I suggest cooking the onions in the Quart or Small FORCA team instead of just spraying them with cooking spray. these kids will probably throw up something offensive. thanks for the recipe, it's a keeper.

Pumpkin Pancakes Recipe

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