We’re approaching the end of pumpkin season, so I’ll be posting my very best pumpkin recipes this week and next week. Luckily, pumpkins keep well for a couple months (and my pumpkin puree will keep good for 6 months or more when frozen) which means after you buy up those last pumpkins, you’ll have ample time to cook these delicious recipes!
These subtly orange pancakes are quite easy to toss together and have the perfect amount of pumpkin flavor alongside traditional pumpkin pie spices. They’re great for when you have some leftover pumpkin puree but not enough for most recipes, since you only need 1/2 cup for this recipe. I mixed some butter and extra pumpkin puree together (warming these together in the microwave for 15 seconds or so make them easier to combine) to serve on top for an added pumpkin boost, along with maple syrup, of course. These pancakes make for a great seasonal breakfast (comfortably serving two people) or a decadent dessert.
