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Pumpkin Pancakes Recipe

This pumpkin pancake recipe can officially go down in history as my first fall recipe of 2012!  There, done.  While today IS the official first day of fall and it HAS been feeling like fall here in New Orleans for the past couple of days, I’m sure we’re in for some warm weather between now and Halloween. We’ll see…

Ok, on to the food… the reason you’re here!  Besides doing game day recipes on Fridays, I’m going to do my very best to publish a breakfast recipe each Saturday.  I thought I’d start this series with a classic recipe with a fall twist.  Adding pumpkin to anything makes it fall, right?

Pumpkin Pancakes Recipe

I make pancakes often and I can still remember being a child and having my mom teach me how to make pancakes.  I can remember having to wait for the bubbles to form on the top of the pancake and then carefully turning them so as to keep the circle as perfect as possible.

A secret to successfully flipping pancakes is to wait until they are ready to flip. You really do want to see quite a few bubbles on top of the batter.  Also, the sides of the pancake will start to dry out.  This will give you a good solid base to flip.  It is also very important to use a spatula of the appropriate size. If you’re making big pancakes, use a big spatula and vice versa.  You don’t want your large pancake draping off the sides of the spatula. No bueno.

With these pancakes, I’ve mimicked the flavor profile of a less sweet pumpkin pie.  I’ve used all the familiar fall spices – allspice, nutmeg, ginger and cinnamon.  These spices are very powerful and it takes very little of them to impart delicious flavor on a dish.   To me, these say “fall” more than anything else.

You may have also noticed that I have some salt in this recipe. Don’t worry, you won’t taste it per se.  Salt is a seasoning agent meaning it’s a flavor elevator.  It brightens flavors and makes whatever you’re cooking taste more like that item.  You should pretty much add salt to anything you cook.  Many times it’s just a half teaspoon or less but that’s all that’s needed sometimes.

For the pumpkin, make sure to get canned pumpkin not pumpkin pie filling.  You’ll want to be able to season the pumpkin yourself.  I really like using canned pumpkin.  The producer has done all the work of preparing the pumpkin and they’ve even culled it down to a reasonable portion size.  Can’t go wrong there.

If you’ve read ahead you may notice that I’ve added melted butter to the recipe.  This helps give the pancakes a prettier shine and leads to a better crispy pancake in the end.  It’s definitely worth the tiny extra effort to melt the butter and whisk it into the batter.

Finally, a special note about syrup.  I know it’s not universally available, but if you can get your hands on it, I recommend using Steen’s 100% pure dark cane syrup. It’s a very rich syrup and much more flavorful than your regular old syrup.  Note however that I did NOT use it in the photograph above.  It’s not the “prettiest” syrup since it’s dark so I did go with Steen’s light cane syrup for aesthetic reasons (we do keep both in our pantry).

 Tips:

  • Be sure to properly heat your pan before spraying the non-stick spray and adding the pancake batter.  It will make all the difference in how your finished product comes out.
  • Use a whisk for all of the mixing stages in this recipe.  I find it to be the most effective way to thoroughly mix ingredients.
  • You can easily melt butter in the microwave by heating for 30 seconds.   Allow it to cool slightly before adding to batter.
  • Feel free to substitute white sugar if you don’t have any brown sugar on hand.
  • You may adjust the spices in this recipe to suit your taste.  If you prefer more of something and less of something else, go for it.  This is what I had in my pantry and also what I like to season my pumpkin with so that’s what I used. There’s no wrong way to do it.

So now that you’re drooling and wanting pancakes, on to the recipe!

Yield: 8-4″ pancakes (2-3 servings)

Pumpkin Pancakes Recipe

This pumpkin pancakes recipe makes the perfect fall breakfast. Adding pumpkin and spices to regular pancake batter produce a tender tasty treat.

Ingredients:

2 cups all-purpose flour
2 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup canned pumpkin
1 1/2 cups whole milk
1 large egg
1 tablespoon light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon ginger
2 dashes of allspice
2 dashes of nutmeg
2 tablespoons melted butter
Non-stick spray – such as PAM
Garnish:  butter, syrup and 1/8 cup powdered sugar

Method:

Batter:

  1. Add the first three ingredients to a small mixing bowl.
  2. Mix well to incorporate the salt and baking powder into the flour.
  3. In a separate larger mixing bowl combine the pumpkin and the next eight ingredients (nutmeg is the last ingredient you add).
  4. Mix will until fully incorporated.
  5. Carefully add the flour mixture to the wet ingredients.  Mix until just incorporated.
  6. Finally, stir in the melted butter.

 Cooking Pancakes:

  1. Heat a large skillet over medium heat.  Once heated, coat with a light layer of non-stick spray.
  2. Ladle the batter into the pan.  With a large enough skillet, you should be able to cook three pancakes at a time.
  3. Allow them to cook about 3-4 minutes on the first side.  You should start to see bubbles on the top of the pancake.  Don’t turn until you can easily get the pancake onto a spatula to flip.
  4. Once you flip, allow the pancake to cook another 1-2 minutes on the second side.
  5. Serve topped with butter, your choice of syrup and a little powdered sugar.

Prep:15 min

Cook:15 min

Total:30 min

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