Pumpkin Pancakes
So this was an impromptu pancake decision. Some friends were coming over for Sunday pancakes and I realized that since I’m on the Monday-pumpkin-recipe kick, I might as well make some pumpkin pancakes!
I make the batch and take photos along the way, but when it’s time to eat I totally forgot to take pictures of the finished product! We ate every last pancake in about four minutes. I really wanted to share this recipe so what could I do? I made up a halved recipe just so I could get the finished picture. Devoted, huh?
Why even tell you all this? Well, my husband ate four pancakes at breakfast and then as I was cleaning up the picture batch he wandered into the kitchen and asked me what my plan was for the new pancakes – I said I’d freeze them most likely. He ever so kindly offered to take them off my hands. He ate four more. He took down eight large pumpkin pancakes within two hours. He’s not an 8 pancake sort of person, so this speaks volume for this recipe.
Pumpkin Pancakes
Serves 4 (about 16 pancakes)
1 c. all purpose flour
3/4 c. whole wheat flour
1 tbsp. pumpkin pie spice
1/4 tsp. cinnamon
3/4 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
3 eggs
3 tbsp. canola oil
1/4 c. brown sugar
1 1/4 c. buttermilk*
1 tsp. vanilla
3/4 c. canned pumpkin
Butter or cooking spray, for griddle
*If you don’t have buttermilk, make clabbered milk. Put 1 tbsp. white vinegar or lemon juice into a liquid measuring cup and then fill with milk to the 1 c. mark. In this case, just use a heaping tablespoon of vinegar and then fill to the 1 1/4 c. line.
1. Whisk flours, spices, baking powder, baking soda, and salt in a large bowl.
2. In a medium bowl, whisk eggs till frothy.
3. Add buttermilk, oil, brown sugar, vanilla and pumpkin to eggs and whisk to combine.
4. Add wet ingredients to dry ingredients and fold until just combined but still lumpy (pancake and muffin batter should always be combined gently and should remain lumpy for best results).
5. Heat griddle or skillet over medium-high (but closer to medium) heat. Add butter or cooking spray.
6. To tell if pan is ready, flick water on the pan. If it sizzles, the pan is ready. If it evaporates in steam, pan is too hot. If it sits there and does nothing, it’s not hot enough. Pan temperature is a main cause for pancake blunders – don’t skip this step.
7. Spoon batter onto griddle. Batter is thick, it may need to be encouraged into rounds (it won’t pour, so instead just plop and spread with a spoon).
8. When edges are drying and bubbles are breaking the surface, flip pancakes and continue to cook another minute or until the bottom is browned.
9. If serving to a crowd, have the oven set to 250 and transfer finished cakes to a cookie rack set on a cookie sheet in the oven. Using the cookie rack ensures that the cakes don’t get soft and gushy underneath.
10. Top with butter and maple syrup!
Pumpkin Pancakes
Serves 4 (about 16 pancakes)
1 c. all purpose flour
3/4 c. whole wheat flour
1 tbsp. pumpkin pie spice
1/4 tsp. cinnamon
3/4 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
3 eggs
3 tbsp. canola oil
1/4 c. brown sugar
1 1/4 c. buttermilk*
1 tsp. vanilla
3/4 c. canned pumpkin
Butter or cooking spray, for griddle
*If you don’t have buttermilk, make clabbered milk. Put 1 tbsp. white vinegar or lemon juice into a liquid measuring cup and then fill with milk to the 1 c. mark. In this case, just use a heaping tablespoon of vinegar and then fill to the 1 1/4 c. line.
1. Whisk flours, spices, baking powder, baking soda, and salt in a large bowl.
2. In a medium bowl, whisk eggs till frothy.
3. Add buttermilk, oil, brown sugar, vanilla and pumpkin to eggs and whisk to combine.
4. Add wet ingredients to dry ingredients and fold until just combined but still lumpy (pancake and muffin batter should always be combined gently and should remain lumpy for best results).
5. Heat griddle or skillet over medium-high (but closer to medium) heat. Add butter or cooking spray.
6. To tell if pan is ready, flick water on the pan. If it sizzles, the pan is ready. If it evaporates in steam, pan is too hot. If it sits there and does nothing, it’s not hot enough. Pan temperature is a main cause for pancake blunders – don’t skip this step.
7. Spoon batter onto griddle. Batter is thick, it may need to be encouraged into rounds (it won’t pour, so instead just plop and spread with a spoon).
8. When edges are drying and bubbles are breaking the surface, flip pancakes and continue to cook another minute or until the bottom is browned.
9. If serving to a crowd, have the oven set to 250 and transfer finished cakes to a cookie rack set on a cookie sheet in the oven. Using the cookie rack ensures that the cakes don’t get soft and gushy underneath.
10. Top with butter and maple syrup!
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