Whiteley Creek Homestead

There is an autumn feel in the air… just the day for pumpkin pancakes topped with chunks of perfectly ripe pears and a drizzle of real maple local syrup.

Pure autumn bliss…

Pumpkin Pancakes

Whisk 1 ¼ cups flour (I used stoneground Gold N White flour), 2 tbsp sugar, 2 tsp baking powder, ½ tsp each cinnamon, ground ginger, and salt, 1/8 tsp each nutmeg and ground cloves. Mix 1 egg, 6 tbsp pumpkin purée, 2 tbsp melted butter, and 1 cup milk; fold into dry ingredients. Heat an oiled skillet over medium heat (or an electric skillet to 350°). Pour ¼ cup batter for each pancake. Flip when bubbles form on top side.

There was no indication, on my yellowed-from-age photocopy of this recipe, of where I originally discovered this recipe, so I am unable to credit the source. All I can say is, "Why did I wait so long to try it?"