Fluffy & Light Pumpkin Pancakes
POSTED BY Amy at 7:00 AM
I experienced quite the thrill this week at the grocery store and found a fully stocked aisle filled with canned pumpkin. Are these shortages real or do they do this to inflict pain on those of us intent on doing our fall baking a tad earlier than October 1st? Regardless, the pumpkin food trend continues in our house with a new recipe to add into our family rotation and we are thankful to have our pantry filled to the brim with cans of pumpkin to make our creations.
These pumpkin pancakes are truly light and fluffy with just the perfect balance of pumpkin and spices. I have never experienced a more perfect pancake and a drizzle of syrup with butter makes these a delicious morning treat on a cool autumn day.
See how perfectly those pancakes look? That is because I did not flip them. I am, perhaps, the worst pancake flipper in the world. My pancakes are weird shapes and are even peeled from the griddle in chunks.
We have found my husband's calling in the kitchen though and he is now the official pancake flipper in the house. He even cranks out shapes and spells things for the kids. The love it and I enjoy finally getting to enjoy a hot brunch with them instead of eating alone... like on waffle days!
By the way, a huge thank you to everyone for making this blog a place to visit for pumpkin ideas! Our
Creamy Pumpkin Pasta was one of the 50 most bookmarked sites on the web one day on
Delicious and that was a fantastic surprise! Seeing
my recipes featured on
Craftzine is such a highlight too! Thank you so much for sharing and trying these recipes!
Light & Fluffy Pumpkin Pancakes1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 1/4 cup low-fat milk
1/3 cup canned pumpkin puree
2 tablespoons melted butter
1 egg
Whisk flour, sugar, baking powder, spices and salt in a bowl. In a separate bowl whisk together milk, pumpkin, melted butter, and egg. Fold mixture into dry ingredients. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. This recipe makes six 6-inch pancakes.
Side Note- This can easily be doubled and frozen or stored in the refrigerator for a great breakfast later in the week.
Labels: Recipes
12Comments:
"Thanks for sharing the recipe! It's on our "must make" list! We just tried the pumpkin waffles over the weekend and the kiddos gave them a thumbs-up!
Here's the recipe we use for regular pancakes and we just love them! Hope you'll try them!
Pecan buttermilk pancakes
Ingredients
* 3 eggs, separated
* 3 tablespoons butter, melted
* 1-1/2 cups all-purpose flour
* 1/2 to 1 cup chopped pecans(I have left these out before and they are still great!)
* 1 tablespoon sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1-2/3 cups buttermilk
Directions
* In a bowl, beat the egg yolks and butter. Combine flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 16 pancakes.
Enjoy!
Dawn S
striblin@yahoo.com"
Amy
"Those sound delicious, Dawn! I will definitely add these to my to-be-tried recipe pile! Thank you so much!
I am so glad the pumpkin waffles were a hit. My kids talk about those all of the time so I know they are a hit over here too :) We just can't seem to get enough of pumpkin foods ;)
Thank you again so much for the recipe idea!!"
Jen - Balancing Beauty and Bedlam
"I forgot to check on the "pumpkin shortage." Sure hope not because this is when I stock up for cheap...and I want to make these. They sound delicious. :)"
Chocolate on my Cranium
"So glad I checked my feed reader before making breakfast this morning!
We grew our own pumpkins this year and have about 20 we will be cooking, puree-ing and freezing to stock up for my pumpkin cravings."
mama k
"ooh yum! I just made some delightful pumpkin cookies last week and I am all about the pumpkin right now. BTW, our store only had one case of off-brand pumpkin cans and a sign about the shortage."
Jolly Mom
"Yum! These look so good. I will be making them this weekend! Thanks for the recipe : )"
"This is my pumpkin idea....not one
to eat. When my daughter was little her favorite Halloween costume was....take a large pumpkin...hollow it our FROM THE BOTTOM cut it large enough to fit over your childs or your head. She wore a shower cap over her hair.
I made her a hanky hem orange skirt and she wore a black turtleneck top. Of course we cut eye, nose and mouth holes. It is a great costume because no one can figure out who you are....Pam, South Bend"
The Mangerchine's
"These sound amazing!!!!! I love pumpkin!!!!
Shannon"
Hoosier Homemade
"Ooo, those look awesome! I found pumpkin at Aldi's today. Yah!
Thanks for sharing the recipe!
~Liz"
"Thanks for the recipe. We had them for dinner and everyone liked them. Which is hard in our family as you know.
Becky"
swillnau
"Fantastic recipe! My 2 year old ate them up. He didn't even ask for butter OR syrup!!! :) Thanks for the great breakfast, with leftovers in the freezer from the original recipe."
Ann @TheAssetEdge
"I pureed our pumpkins after halloween & froze the puree. Then we made your yummy pumpkin pancakes this morning. Served with butter, syrup & a sprinkle of cinnamon, they were oh so yummy! THANKS for the recipe!"
I experienced quite the thrill this week at the grocery store and found a fully stocked aisle filled with canned pumpkin. Are these shortages real or do they do this to inflict pain on those of us intent on doing our fall baking a tad earlier than October 1st? Regardless, the pumpkin food trend continues in our house with a new recipe to add into our family rotation and we are thankful to have our pantry filled to the brim with cans of pumpkin to make our creations.
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It's DELICIOUS
Here's the recipe we use for regular pancakes and we just love them! Hope you'll try them!
Pecan buttermilk pancakes
Ingredients
* 3 eggs, separated
* 3 tablespoons butter, melted
* 1-1/2 cups all-purpose flour
* 1/2 to 1 cup chopped pecans(I have left these out before and they are still great!)
* 1 tablespoon sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1-2/3 cups buttermilk
Directions
* In a bowl, beat the egg yolks and butter. Combine flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 16 pancakes.
Enjoy!
Dawn S
striblin@yahoo.com"