Pumpkin Pancakes Recipe

Pumpkin pie is my favorite Thanksgiving dessert, and pumpkin pancakes from scratch are one of my favorite kinds of pancakes (along with quite a few others). They remind me of the holidays and get me in the mood for Fall.

Pumpkin pancakes are moist, fluffy, and very flavorful. As long as you don’t thin out the batter with milk, you’ll end up with lots of pumpkin flavor which is critical for full force flavor. This recipe is full of all sorts of spices that add all the flavor you would want to such a festive pancake. They are easy to make and very fun to dress up. You’ll find yourself making them all year round because you just can’t resist.

Serve them only with real maple syrup, not the fake stuff. Chopped walnuts or pecans taste great on top, and so does a dollop of whipped cream sprinkled with grated nutmeg. Think about what tastes amazing with your pumpkin pie and it will probably taste great with these as well.

Ingredients

2 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1 teaspoon ground allspice
2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg, lightly beaten
2 tablespoons vegetable oil
2 tablespoons vinegar
1 teaspoon vanilla

Directions

In a large bowl, sift together the flour, brown sugar (as well as you can), baking powder, allspice, cinnamon, nutmeg, ginger and salt. Stir it with a spoon so that the spices are evenly dispersed throughout the mixture.

In a separate bowl, mix the milk, pumpkin puree, egg, vegetable oil, vinegar and vanilla with a whisk until it’s thoroughly combined. Pour the wet ingredients into the first bowl of dry ingredients and stir sparingly.

The batter should be fairly well mixed with a few lumps expected. It will be a thicker pancake batter than normal pancakes. That is what you want. Let it rest in the refrigerator for about 15 to 30 minutes.

Heat a griddle to medium high heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the pan. The pancakes should be spaced about 1 or 2 inches apart. If they don’t spread much, use a ladle to spread out the batter a little more.

Let them cook on the pan until tiny bubbles form across the surface. This should take about 1 or 2 minutes. Flip them over and cook them for about another minute or 2 until they are golden brown.

Serve the pancakes warm with your favorite Fall topping.