Pumpkin Pancakes
November 15th, 2010 by Beth
Between September and January, pumpkin puree does not last long in my house. Here in New England, we’ve been fortunate enough to miss the canned pumpkin shortage that has plagued parts of the country for the past two baking seasons. Last year, I was so concerned that we’d encounter a shortage that I bought multiple cans each time I went to the grocery store, resulting in quite a stockpile! I’m not worried this year, but that hasn’t stopped me from stocking up.
These pumpkin pancakes are an excellent use for any pumpkin you may have lying around. Fluffy and flavorful, they add a tantalizing taste of fall to your breakfast table. A generous serving of maple syrup makes them extra heavenly.
The original recipe yields a large amount of pancakes, so I halved it and ended up with a good amount for just my husband and I. The only complaints I noticed in the original recipe was that the pancakes didn’t cook well. Since the batter was thick, it didn’t spread as much as pancake batter usually does. I remedied this problem by gently spreading the batter with a rubber spatula until I reached the desired thickness. The pancakes cooked up beautifully – light, fluffy and fully-cooked.
Pumpkin Pancakes
Yields 8-10 medium-sized pancakes
1 cup all-purpose flour
1.5 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
3/4 cup milk
1/2 cup pumpkin puree
1/2 egg * (see below)
1 tbsp vegetable oil
1 tbsp vinegar
1. In a large bowl, mix the milk, pumpkin, egg, oil and vinegar.
2. Whisk in brown sugar.
3. In a separate bowl, combine the flour, baking powder, baking soda, allspice, cinnamon, ginger and salt.
4. Stir the dry ingredients into the pumpkin mixture until just combined. Do not over-mix.
5. Heat a lightly oiled 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.
* Q: How do I add 1/2 of an egg? A: Crack the egg into liquid measuring cup and beat with a fork. Note the measurement on your measuring cup and add half of that to your recipe.
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