Pumpkin pancakes, the perfect autumn breakfast. When I was visiting my daughter, Emily, in Des Moines, Iowa, she made pumpkin pancakes. I enjoyed the spicy taste and aroma created from the addition of cinnamon, nutmeg, ginger, and cloves. The texture was good, not too thick or too thin. My one-year old, twin grandsons loved them, too! Even without spreading on butter (margarine for me) and drizzling with maple syrup like Emily and I did. I've tried other pumpkin pancake recipes, but this one is the best.
Pumpkin Spice Pancakes
1¼ cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
¼ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk or almond milk
½ cup pumpkin puree
1 large egg
2 tablespoons vegetable oil or melted butter
Place a baking sheet or oven-safe serving platter in oven. Preheat oven to 200˚F. Heat a skillet or griddle over medium heat (350 degrees F for the griddle). This recipe is easy to double if you need to make more than a half dozen pancakes.
Using a wooden spoon, mix the flour, brown sugar, baking powder, salt, and spices in a medium-sized bowl. Grind up chunks of brown sugar using the back of the spoon. Whisk the milk, pumpkin, egg, and oil or butter in a liquid cup measure or bowl. Stir into the dry ingredients and mix until just combined. The batter will be lumpy.
Pour a little oil on the skillet or griddle. Pour about a ladleful of pancake batter on the griddle or skillet. Use the back of the ladle to smooth the batter into a circle. After a few minutes (when bubbles start forming on the top) carefully flip over each pancake using a spatula.
Let cook for a few more minutes until golden brown. Transfer the pancakes to baking sheet or oven safe platter, cover with a paper towel; keep warm in the oven. Repeat with the rest of the batter. Serve with butter and heated maple syrup.
Yield: 6 large pancakes
2 tablespoons brown sugar
2 teaspoons baking powder
¼ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk or almond milk
½ cup pumpkin puree
1 large egg
2 tablespoons vegetable oil or melted butter
Place a baking sheet or oven-safe serving platter in oven. Preheat oven to 200˚F. Heat a skillet or griddle over medium heat (350 degrees F for the griddle). This recipe is easy to double if you need to make more than a half dozen pancakes.
Using a wooden spoon, mix the flour, brown sugar, baking powder, salt, and spices in a medium-sized bowl. Grind up chunks of brown sugar using the back of the spoon. Whisk the milk, pumpkin, egg, and oil or butter in a liquid cup measure or bowl. Stir into the dry ingredients and mix until just combined. The batter will be lumpy.
Pour a little oil on the skillet or griddle. Pour about a ladleful of pancake batter on the griddle or skillet. Use the back of the ladle to smooth the batter into a circle. After a few minutes (when bubbles start forming on the top) carefully flip over each pancake using a spatula.
Let cook for a few more minutes until golden brown. Transfer the pancakes to baking sheet or oven safe platter, cover with a paper towel; keep warm in the oven. Repeat with the rest of the batter. Serve with butter and heated maple syrup.
Yield: 6 large pancakes
 Margarine and pure maple syrup are my favorite toppings. |  |
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