Saturday, November 30, 2013

Pumpkin Spice Pancakes!

While most people are still discussing what to do with left-over turkey this day after Thanksgiving, I'm thinking about how to use even more of that canned pumpkin that's been working overtime the past few weeks. And today I hit a home-run with Pumpkin Spice Pancakes. I simply added 1/2 cup pureed pumpkin (canned) and a teaspoon of cinnamon to a tried-and-true pancake recipe. Here it is, for you to enjoy!

PUMPKIN SPICE PANCAKES
Serves 4
You'll use a moderately hot griddle or pan.


Ingredients:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1 3/4 cups milk (more if needed)
1/2 cup pumpkin puree (canned pumpkin)
2 tablespoons melted butter

Maple syrup
Chopped walnuts for garnish


Directions:

Lightly coat pan or griddle with vegetable oil or melted butter before heating.

Whisk dry ingredients together (flour, baking powder, granulated sugar, salt, and cinnamon).

To the dry ingredients, add eggs, milk, pumpkin puree, and melted butter. Mix together all at once, but just until combined. Lumps are fine. If batter seems a little to thick, you can thin it a bit with more milk.

Let mixture sit while griddle or pan heats up.

Drop pancake batter by 1/4 cup-fulls onto hot griddle or pan. I used a levered ice cream scoop for consistent sizing, and smoothed each pancake into a nice round shape with the scoop, but you don't have to do this. I'm just a little OCD about perfect pancakes!

Cook until you see bubbles around the edges, the edges seem dry, and the pancake starts to brown on the bottom. Flip over and cook the other side until it begins to brown.

Serve with warmed maple syrup and a sprinkling of chopped walnuts.

They stack up beautifully!



10 comments:

  1. They look amazing! But with a gain of 1.8 lbs. last week they will have to wait! LOL Still look tempting though. Lynn E.

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    1. Actually, if you half whole-wheat flour, add some flax meal (a few tablespoons) and use egg whites and canola oil rather than whole eggs and butter, you can cut the points in this considerably. The pumpkin and cinnamon are so good for you. Might be worth the points!

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    2. awesome !!! I made them last week put it was a mix . Glad to have a recipe ! I would put the flax in too! Sharron cataldo

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  2. Worth trying the lower-cal version -- thanks for offering the option, Jeanne. They look like an excellent breakfast, especially at this time of year. ~Andrea W.

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  3. Followed your recipe but used the Red Mill gluten free rice flour. Not a cakey but still tastey. I used some Maple Cream I got at the craft fair in place of the syrup. Thank you for the recipe. Joyce D.

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  4. Replies
    1. Thanks x3 Lynn DiMenna - right back atcha!!! :)

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  5. We just had pumpkin pancakes this AM! Wish I'd seen this before - I would have tried your recipe. Ours was similar though. They look wonderful! A perfect weekend breakfast! :)

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