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:
- We added freshly ground nutmeg to ours. All sweet pumpkin recipes should contain nutmeg.
- 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.
- 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
- 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.