Yes, more pumpkin. I've gone a little pumpkin crazy, okay? Pumpkin pie doesn't quite have the same appeal for me that it did when I was a kid, and so I guess I've been making up for the lack of pumpkin in other ways this Fall. Anyway. These pancakes are wonderful! The day after I finished off the first batch, I made another. It's like pumpkin pie, but better. Much better. I like to eat mine with maple syrup and a big scoop (dollop? not here) of sweetened whipped cream. Mmm. Just thinking about it makes me want to make them again.
1 1/4 cups all-purpose flour
2 Tbs. brown sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
1/2 cup pumpkin puree
1 large egg
2 Tbs. vegetable oil or melted butter
In a large mixing bowl, combine flour, brown sugar, baking powder, salt, and spices. In a separate bowl (or large liquid measuring cup), mix together milk, pumpkin puree, egg, and oil or butter. Add the wet ingredients to the dry ingredients and whisk together just until combined. Lumpy batter is perfectly acceptable.
Drop 1/4 to 1/3 cup batter onto a greased skillet or griddle heated over medium. When edges are dry and little bubbles begin to form on the top, carefully flip with a spatula and cook the second side until golden brown, a couple more minutes.
Repeat with the rest of the batter until it has all been cooked.
Notes:
- I really like to eat mine with maple syrup and sweetened whipped cream.
- I have also used buttermilk instead of the milk when I was trying to use it up.
- You can keep the cooked pancakes warm in a 200F oven while you finish using up the rest of the batter.
- I like to freeze leftover pancakes (regardless of what kind they are) wrapped in plastic wrap and/or in freeze bags with the air squeezed out. To reheat, stick a couple of them in the microwave for 30-40 seconds and then finish in the toaster at a low setting, just to take out the sogginess crisp up the outside a little bit.
2 Tbs. brown sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
1/2 cup pumpkin puree
1 large egg
2 Tbs. vegetable oil or melted butter
In a large mixing bowl, combine flour, brown sugar, baking powder, salt, and spices. In a separate bowl (or large liquid measuring cup), mix together milk, pumpkin puree, egg, and oil or butter. Add the wet ingredients to the dry ingredients and whisk together just until combined. Lumpy batter is perfectly acceptable.
Drop 1/4 to 1/3 cup batter onto a greased skillet or griddle heated over medium. When edges are dry and little bubbles begin to form on the top, carefully flip with a spatula and cook the second side until golden brown, a couple more minutes.
Repeat with the rest of the batter until it has all been cooked.
Notes:
- I really like to eat mine with maple syrup and sweetened whipped cream.
- I have also used buttermilk instead of the milk when I was trying to use it up.
- You can keep the cooked pancakes warm in a 200F oven while you finish using up the rest of the batter.
- I like to freeze leftover pancakes (regardless of what kind they are) wrapped in plastic wrap and/or in freeze bags with the air squeezed out. To reheat, stick a couple of them in the microwave for 30-40 seconds and then finish in the toaster at a low setting, just to take out the sogginess crisp up the outside a little bit.
this looks divine! and i'm such a sucker for pancakes too.
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