Thursday, December 1, 2011

Better - The Best, Even - Pumpkin Pancakes

I've made pumpkin pancakes before (here), but these are even better.  These pumpkin pancakes taste like the best pumpkin bread ever in pancake form.  I recommend making at least a double batch and freezing the leftovers in 2-pancake packages.  (Ziplock baggies work well.)  Seriously - Make these.  Today.

Pumpkin Pancakes
(adapted from

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 Tbsp vegetable oil
2 Tbsp apple cider vinegar
1 tsp vanilla
2 cups flour
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt

-Preheat an electric griddle to 350.  (If it's nonstick, as most electric griddles are, you won't need to use butter or cooking spray on it.)
-In a large bowl, mix together the milk, pumpkin, egg, oil, vinegar, and vanilla.
-In a separate medium bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt.
-Stir the dry mixture into the wet mixture - mix just enough to combine.
-Scoop onto the griddle using a 1/4 cup measure.  The batter will be thick, so you may need to use the back of the measuring cup to spread it a bit on the griddle.
-Flip each pancake when the edges are dry and the bottom is a beautiful golden brown.  (The second side will need less time to cook than the first side.)
-These are great just with butter, or with butter and maple syrup.  We may also try them soon with apple butter, or with some sort of fruit compote on top.

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