We can't wait to try this one out.

Perri Ormont Blumberg
November 27, 2017

What to do with leftover pumpkin purée? Make pumpkin silver dollar pancakes, of course. With Thanksgiving around the corner, chances are you've got a few cans of pumpkin purée lying around your kitchen counter. (Ahem) If you're anything like us, chances are you also have a few backup cans in the pantry.

Instead of letting that half-used can go to waste (you may have to open a fresh can, too), follow Ree Drummond's lead and make a stack of pint-sized pancakes. Just in time for Turkey Day leftovers, Drummond has posted a video for pumpkin silver dollar pancakes.

The fluffy delights come together quite quickly with only a handful of ingredients: pumpkin purée, eggs, vanilla, whole milk, cake flour, baking powder, sugar, pumpkin pie spice, salt, and of course butter. Drummond recommends topping the pancakes with butter, syrup, caramel sauce, whipped cream, and pecans.

Well, there goes our healthy plan of stirring some purée into oatmeal the next day.

Pumpkin Silver Dollar Pancakes

I think I first made these pancakes as a way of using up some pumpkin puree I had left over from Thanksgiving one year, but now I buy pumpkin just to make them! They're a good thing to make for company for breakfast, and you can keep them simple with butter and syrup...or you can get a little mischievous like I do (you'll see in the video!) A note: I use cake flour because it keeps them a little lighter, but I have also used sifted all-purpose flour and they still turn out delicious. Happy pancakes!

Posted by The Pioneer Woman - Ree Drummond on Monday, November 20, 2017