In a large bowl, sift together the flour, baking powder, salt and pumpkin pie spice. Set aside. In another bowl, beat the egg slightly and add the pumpkin puree, the molasses (or syrup), the buttermilk (or milk) and melted butter. Mix until smooth. Blend this mixture into the dry ingredients all at once until smooth. Allow the batter to rest for about thirty minutes. Then stir the nuts in to the batter, and add the extra tablespoon of buttermilk (or milk) if the batter is too thick. To cook the pancakes, spoon a heaping tablespoon of batter into a slightly greased and preheated griddle, or a heavy skillet. With the back of the spoon, flatten the batter to about ½-inch thickness. Cook slowly until the bubbles appear on the top and the bottom is a golden brown. Place the cooked pancakes on a platter, and place in a warm oven. Continue cooking the pancakes until all of the batter is used (the batter makes about twenty-four 3-inch pancakes. Serving suggestions: Garnish with powdered sugar or serve with your favorite pancake syrup.

Shenanchie

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Source: Food Fare (Pumpkin Patch)

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Tags: pumpkin pancakes, recipes using pumpkin