September 21, 2011

Pumpkin Pancakes


Fall is my favorite time of year and I am happy to report that the weather has started to cool down, and the first official day of Autumn is fast approaching!!  Stores are starting to sell everything from wax lips to pumpkin spice lattes... life is good.

My food cravings are definitely getting the hint that autumn is near.  The other day, I woke up wanting only one thing for breakfast: Pumpkin Pancakes.  Homemade pancakes are always amazing, and the thought of fluffy warm pancakes, with a hint of spice and flavor of pumpkin drizzled with real maple syrup was just too good to ignore.

From bed I searched for a worthy recipe, and found one on allrecipes.com.  Ruth, I don't know who you are, but thank you for sharing your delicious pancake recipe!!  It truly made my day, and is a recipe I plan to make again and again.

Pumpkin Pancakes
Serves 4-6

1 1/2 cups milk
1 cup pumpkin puree, I used Libby's canned pumpkin
1 egg
2 tbsp vegetable oil
2 tbsp vinegar
2 cups all-purpose flour
3 tbsp brown sugar, I used dark brown
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon, I used 1 tbsp
1/2 tsp ground ginger
1/2 tsp salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.  Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in separate bowl.  Stir the dry ingredients into the pumpkin mixture, just enough to combine.

Heat a lightly oiled, (or buttered) griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.

My husband and I enjoyed ours simply with just pure maple syrup... my mom used local honey.  If you like nuts, I would definitely recommend topping with and/or mixing in some toasted walnut pieces... chocolate lovers could sprinkle on some chocolate chips!

*When cooking the pancakes, 1/4 cup is the perfect amount of batter.  Make sure to spread the batter out a little bit though on the griddle so they are not too thick- the few that I didn't spread out seemed undercooked in the middle.

I broke out my pancake buddy to help me keep the pancakes warm while I was cooking... any oven-safe dish will work.  Place the dish in the oven, heat to 200 degrees.  Then, when each batch is finished cooking, keep them covered in the dish.  It helps the pancakes stay warm and moist until you're ready to serve!


You can find the original recipe here.

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