Pumpkin Pancakes

You already know I love pancakes (just look at the name of this blog) and I’ve made it pretty clear that I make it my job to cook with pumpkin as much as possible in the Fall, so it was just a matter of time before I put the two together to make the star of today’s post: pumpkin pancakes, aka my new favorite breakfast. If my recent posts are any indicator, I’m a big fan of comfort food and cozy dishes when the weather gets cold, and these pancakes are no exception. They are perfect for a chilly morning, incentive to get out from under the covers and warming in a way that your usual cereal or yogurt could never be. These pancakes are fluffier and thicker than your typical pancake thanks to the addition of the pumpkin, and are packed with pumpkin’s usual sidekicks -- ginger, cinnamon, nutmeg, and cloves.

Disclaimer: These pancakes were so delicious I found myself cooking up the leftover batter at various points after I photographed them (a pancake before lunch, pancakes for dinner, pancakes the next morning). I found that the longer you let the batter sit, the more intense the flavor of the spices becomes, so if you want to prepare the batter in advance and let it sit in the fridge for a bit, that would be fine. I like my pancakes served with maple syrup and butter, but if you’re not a maple syrup fan or it’s not readily available where you live, you can also serve these with just plain butter or sprinkled with cinnamon sugar. And as if you needed any more convincing to make these, note that this recipe is also a snap to make – just whisk all the ingredients together, heat up your skillet, and you’re good to go.

Next up: a savory pumpkin recipe and another post using another Fall ingredient – apples!


PUMPKIN PANCAKES

Ingredients:
1¼ cups all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
¼ teaspoon salt
2 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼  teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup whole milk
½ cup canned pumpkin
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Directions:

In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside. In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil and vanilla extract. Pour the wet ingredients over the flour mixture and whisk until combined. 

Heat a little butter or vegetable oil (or butter spray, if you’re in the U.S and have that) in a large skillet over medium heat. Ladle ⅓-cup of the batter onto the skillet for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve the pancakes immediately. Makes 8 pancakes (feel free to double the recipe if you are cooking for a bigger group).


Recipe adapted from www.browneyedbaker.com





2 comments :

  1. These look AMAZING!!! I definitely have a can of pumpkin in my cabinet, so I know what I'll be making this weekend. I didn't know you had a blog, Francesca! Can't wait to follow along :)

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  2. Hey Meg!!! So nice to hear from you! I do indeed have a blog, we started about 6 months ago!!! Yes definitely give these a try this weekend! I'm headed over to check out your blog now! :)

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