Pumpkin is one of the most popular fall ingredients, and the versatile squash can be put in anything from soup to pie to pancakes. The batter for these breakfast cakes comes together easily: Just whisk the dry ingredients (including flour and warm spices of cinnamon, nutmeg, ginger, and cloves), then fold them into the wet mixture of pumpkin, milk, butter, and eggs. For extra fall flavor, we stir in some toasted pecans. Griddle your pancakes, and drizzle them with plenty of maple syrup; if you want, get fancy with some molasses-clove butter to melt on top.
This recipe was featured as part of our pumpkin sweets recipe gallery.