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Pumpkin Pie Pancakes

November 1, 2012
Pumpkin Pie Pancakes

Pumpkin Pie Pancakes

Pumpkin Pie Pancakes are for the lazy Saturday morning when I went to bed too late the night before and setting the alarm was not permissible. They’re for the morning when, miraculously, the house remained quiet even after the sun nudged a sliver of its face over the horizon. Pancakes are also the ticket when staying in my robe and not combing my hair for the better half of the day is considered perfectly acceptable amongst company such as family. I have also been guilty of making these pancakes for dinner on nights when my husband is out of town and there are turkey sausages and fresh fruit on hand.

With layers of flavors from the pumpkin, vanilla, and spices, my children are not likely to protest these golden cloud puffs for any meal of the day. It’s dessert (with vegetables) disguised as breakfast. What a beautiful thing.

Pumpkin Pie Pancakes

Whisk together the dry ingredients. Whisk together the wet ingredients. The usual.

Pumpkin Pie Pancakes

Whisk it all together being careful not to over-mix the batter making for a tougher pancake. The batter may still be a little lumpy and that is just fine.

Pumpkin Pie Pancakes

The secret to getting pancakes golden brown and slightly crisp on the outside, is to reapply a small film of butter on your pan or griddle before pouring in the batter and again before flipping the flapjack. I fold down half the wrapper of a stick of cold butter and draw in the pan with it. Super technical, of course.

Pumpkin Pie Pancakes

Pure maple syrup. A must. Tap your nearest maple tree if you have to. Or, for the sake of convenience, buy some at the store. These cakes are worth more than high fructose corn syrup. Not that I am preaching on the subject of syrup.

Pumpkin Pie Pancakes

These really are a little ridiculous. In a good way, of course.

Happy Pumpkin Pie Pancake Eating,
Amanda

Pumpkin Pie Pancakes

Serves: 12 pancakes
These, of course, can be made using only all-purpose flour if you do not have white whole wheat on hand, but you lose some of the nutty warmth whole wheat brings to the pancakes.The pumpkin puree makes certain they stay moist and they are best eaten hot off the griddle. Although toasted pecans and pure maple syrup seem to be the natural affinity here, pumpkin pie spiced whipped cream would be a special treat, or for a healthier topping, a generous dusting of ground flaxseed in the batter or on top of the pancakes would be lovely.
Ingredients
  • 1 cup unbleached all-purpose flour
  • 3/4 cup white whole wheat flour
  • 1/4 cup cane sugar or brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon pumpkin pie spice (or a pinch each of ground ginger, ground cinnamon, and ground all spice)
  • ½ teaspoon Kosher salt
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pumpkin puree
  • 3 tablespoons unsalted butter, melted, plus more for pan or griddle
  • 2/3 cup toasted pecans (optional)
  • maple syrup
Instructions
  1. Heat griddle or skillet over medium heat. In a large mixing bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt. In a separate smaller mixing bowl, whisk together milk, eggs, vanilla, pumpkin puree, and butter. Add wet ingredients to the dry ingredients and stir just until combined. Using an ice cream scoop, scoop the batter onto a buttered griddle or skillet. Let cook about one minute or until you see bubbles form on the surface and the bottoms are golden brown. Flip and cook another 30 seconds. Serve immediately with warm maple syrup and toasted pecans. If not serving immediately, keep warm in a 200 degree oven until ready to serve.
Notes

This recipe can be doubled, just make sure you whisk the dry ingredients together thoroughly before adding the wet ingredients.

 

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