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Pumpkin Pancakes


Pumpkin Pancakes Iiiiiiit's pumpkin season!!!! I love, love, love pumpkin anything. I think. I am sure there is likely something out there that I do not like pumpkin. I just don't know about it. I need to get on the ball and actually cook a couple and put them up for pie filling but I haven't gotten there yet. Maybe I'll do that this week. Thankfully, canned pumpkin will do for this recipe. Unless you had a garden this year and planted pumpkins and have fresh available and want to use that. But since I don't, I used canned pumpkin and it worked wonderfully. I love a good fluffy, soft pancake. These qualified! And the maple butter I made with them. Don't even get me started! Yyyyuuuuuuuummmmmm...........
Pumpkin Pancakes
 
Prep time
Cook time
Total time
 
Recipe By:
Recipe type: Breakfast
Serves: 4
Ingredients

  • For the pancakes
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1½ cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons apple cider vinegar
    Maple Butter
  • ¾ cup unsalted butter
  • 1 cup sugar
  • ¼ cup water
  • 3-4 tablespoons pumpkin puree
  • 1-2 tablespoons maple syrup
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
Preparation Instructions

  1. For the pancakes
  2. In a mixing bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  3. In another bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
  4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and remove to a plate or I like to put them in one of those things they use for keeping tortillas warm – works great! Thanks to my awesome sister-in-law, Andrea, for that idea!
  5. Serve hot with maple syrup or I used my Maple Butter from my pumpkin crepe recipe.
    For the maple butter
  6. Melt butter in a skillet over low heat. Stir in remaining ingredients, whisking until smooth and sugar dissolves. Sauce may be made in advance and reheated gently.
  Note: Linus wanted chocolate chip pancakes so I threw some in his, they were really good like that too!  

Comments

  1. Made your pumpkin pancakes for this morning after thanksgiving. What a treat! They were perfectly pumpkin-y, spiced and fluffy! They were a hit! I think these will make it to the post-comatose morning (a.k.a morning after Thanksgiving) menu in our family form here on out! Thanks!!

  2. Made this for dinner the other night! What awesome pancakes! Everybody devoured them before I was even done cooking the whole batch. Success.

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