Name: Tucker's Pumpkin Pancakes Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 cups All-purpose flour; 2 tsp Baking powder; 0.5 tsp Baking soda; 1 tsp Ground cinnamon; 0.5 tsp Ground nutmeg; 0.5 tsp Salt; 2 tbs Granulated sugar; 1 cup Pumpkin puree; 0.5 cups Milk; 2 pieces Eggs; 1 tsp Vanilla extract; 2 tbs Melted butter; to taste Powdered sugar; to taste Whipped cream; to taste Pure maple syrup

Night Owl Pumpkin Ale

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Classic vanilla shake made with real ice cream.

Vanilla Shake

Indulge in our large Vanilla Shake, a creamy blend of rich vanilla ice cream and milk, topped with a delightful swirl of whipped cream.

Vanilla Shake, large size

Three pumpkin cakes topped with powdered sugar, and whipped cream. Served with pure New Hampshire maple syrup from our local partner, Fuller's Sugarhouse (Lancaster, NH).

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and granulated sugar until well combined.

Mix Dry Ingredients

In another bowl, combine the pumpkin puree, milk, eggs, vanilla extract, and melted butter. Whisk until the mixture is smooth and homogenous.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are fine.

Combine Mixtures

Preheat a non-stick griddle or frying pan over medium heat. Lightly grease with butter or oil.

Heat the Griddle

Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown on the other side, about 2 more minutes.

Cook Pancakes

Continue cooking the remaining batter, adjusting heat as necessary to avoid burning.

Repeat

Stack three pancakes on a plate, dust with powdered sugar, and top with whipped cream. Drizzle with pure maple syrup before serving.

Plate and Serve

All-purpose flour

Baking powder

Baking soda

Ground cinnamon

Ground nutmeg

Salt

Granulated sugar

Pumpkin puree

Milk

Eggs

Vanilla extract

Melted butter

Powdered sugar

Whipped cream

Pure maple syrup

Pumpkin Pancakes

Two scratch made drop biscuits with bacon bits and cheddar cheese. Served with cinnamon maple butter.

Bacon Cheddar Biscuits

Two local eggs scrambled with sharp cheddar, caramelized onions, spinach, and local kielbasa from North Country Smokehouse. Served over house potatoes and topped with queso chipotle hollandaise.

The Bowlski

Two local eggs scrambled with pepper jack cheese, piquante peppers, black beans, and corn & poblano blend (corn, poblano peppers, onions) over house potatoes. Topped with guacamole, pico sauce, sour cream, and Southwest seasoning. Served with a grilled cornbread round.

Tex-Mex Bowl

Onions, peppers, tomatoes, and cheddar jack cheese over house potatoes. Topped with smashed avocado, hollandaise, house pickled red onions, and everything bagel seasoning.

Smashed Avocado Bowl

Two local eggs scrambled with pulled pork grilled with local salsa, black beans, corn & poblano blend (corn, poblano peppers, onions), and sharp cheddar over house potatoes. Topped with smashed avocado, cilantro pesto, and queso chipotle hollandaise. Served with a grilled cornbread round.

Carnitas Bowl

Choice of melted American or sharp cheddar cheese on whole wheat bread. Served with chips or apple slices.

Kids Grilled Cheese

Make Pumpkin Pancakes Recipe in just 30m. Three pumpkin cakes topped with powdered sugar, and whipped cream. Served with pure New Hampshire maple syrup from our local partner, Fuller's Sugarhouse (Lancaster, NH).

Pumpkin Pancakes Recipe

Ingredients

Dry Ingredients

Wet Ingredients

Toppings

Method

Preparation