One of my favorite things about pumpkin is that it can be used in such a variety of recipes. It’s wonderful in cookies and breads of course, but it’s also delicious in breakfast form – like in these pumpkin spice pancakes. (It could be argued that these actually are very dessert-like, but you’ll be happier if you don’t think about that and just enjoy them for breakfast). These pancakes are fun and unique and perfect for a leisurely Fall morning.
Hopefully you can see from the pictures that these pancakes are of the thick and fluffy variety. Normally I prefer thinner pancakes, but the flavor of these is so absolutely delicious that I wouldn’t take these any other way. The Fall spices really shine through and combine perfectly with the subtle pumpkin flavor. These are a fun variation on a traditional recipe and a great way to spice up an ordinary morning.
Pumpkin Spice Pancakes
1 1/4 cup all purpose flour
2 Tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
pinch of ground ginger
pinch of ground cloves
1 cup milk
1/2 cup canned pumpkin
2 Tablespoons vegetable oil or melted butter
Whisk together flour, salt, spices, sugar and baking powder in a medium sized bowl. In a separate bowl, whisk together milk, egg, pumpkin and vegetable oil or melted butter. Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t worry if it's still a little lumpy.
Let the batter sit for 10 minutes while you heat the skillet. Over low-medium heat melt a tablespoon of butter. Once the skillet is hot, add about 1/3 cup scoop of batter to the pan. Let cook until bubbles begin to form on the top surface and bottom is lightly browned. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.
Serve with whipped cream and cinnamon sugar or with maple syrup.
adapted from Joy the Baker, originally from Martha Stewart
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