The Very Best & Fluffy Pumpkin Pancakes

Mmmm.  I love pumpkin as much as the next gal, (if you haven’t, check out my pumpin fotato soup, pumpkin bars, my grandma’s pumpkin bread). Up but until very recently, I hadn’t ever made or feasted on Pumpkin Pancakes.

Eli found a recipe for pumpkin pancakes in an old Highlights magazine the recipe called for pancake mix, which we never buy.  We experimented with a couple of recipes and this one from All Recipes is utterly delicious, (shockingly better than Pioneer Woman’s)!!

If you want ideas of how to make this with a pancake mix, head on over to AllRecipes, there seems to be a good substitute in the comments to that highly-rated recipe (linked above).
Let me explain our big changes:

1. We added freshly ground nutmeg to ours.  All sweet pumpkin recipes should contain nutmeg.
2. The recipe calls for 1 cup of pumpkin puree.  We’re using canned pumpkin and that comes in a 15 oz can, leaving 7 oz of pumpkin leftover and not enough for my pumpkin bread if I was being a stickler about amounts.  So I just adjusted it to be half a can of pumpkin.  I don’t think you have to get crazy about measuring is my point really.  Waste not…want not.

Pumpkin Pancakes

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Prep Time 5 mins

Total Time 5 mins

Servings 6 persons

Calories 243.92 kcal

Ingredients

  

• 1/2 cup milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoon butter melted
• 2 tablespoon vinegar
• 2 cup flour
• 3 tablespoon brown sugar
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoonground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg (fresh ground is best)
• 1/4 teaspoon salt

Instructions

 

• In a bowl, mix together the milk, pumpkin, egg, butter, and vinegar. Add the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, nutmeg, and salt in a separate bowl. Stir all the ingredients just enough to combine.  Do not be tempted to add more milk to the batter, it will be thick.
• Heat a lightly oiled griddle over medium-high heat. Scoop 1/4 a cup of batter onto the griddle and spread the batter out with the back of a spoon. Brown on both sides.  Serve hot with maple syrup.