Somehow I still had leftover pumpkin from when I made the pumpkin cake with bourbon cream cheese frosting. I couldn’t let it go to waste, so I started to think of what I could do with it next. It’s like I went from being almost anti-pumpkin to pumpkin addict! It was a Saturday morning and I hadn’t been to the store for a few days, so there wasn’t much left in the house for breakfast. Well, a quick breakfast. Miles was craving pancakes, so I said “sure, I’ll make you some, but they’re going to be a little different”. I made him pumpkin pancakes.
I was a little more than skeptical about making them, but I thought, I’ve come this far, I may as well go all the way. I decided to adapt a pancake recipe that I grew up with and add pumpkin with a few spices. After the first bite, Miles and I were like “holy crap!” these are really good pancakes. The texture was perfect, not too dry, and not too moist, the spice was perfect, even getting them all perfectly golden brown by cooking them in way too much butter was perfect. These were the perfect pumpkin pancakes. This will probably be my last recipe for pumpkin season, but I’m already looking forward to next fall. Or maybe spring. I’m not sure if I can wait that long to have these again.
Perfect Pumpkin Pancakes
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon allspice
- 1 egg
- 1 cup milk ((I used whole))
- 1 cup pumpkin puree
- 2 tablespoons canola or vegetable oil ((I used bacon grease))
- In a medium mixing bowl stir together the flour, sugar, baking powder, spices and salt; set aside.
- In another medium mixing bowl combine the egg, milk, pumpkin puree and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).
- For standard-size pancakes, pour about ¼ cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.