Mix first 6 ingredients in large bowl to blend. Whisk buttermilk, pumpkin, sour cream, eggs and melted butter in medium bowl until combined. Add to dry ingredients and mix until smooth.
I use a griddle to make our pancakes, but a skillet works fine. Pour pancakes into desired shape and size onto the griddle. Cook until bubbles form on top, about 3 minutes. Turn pancakes over and cook an additional 3 minutes. Serve pancakes with chopped pecans and maple syrup.
Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding nine years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.
Copyright 2008 Andrea R. Charroin. Visit my blog at bakerslove.typepad.com.