I didn’t lie when I said there would be more pumpkin recipes on the way! In order to use up the leftover pumpkin from the Pumpkin Chocolate Chip Muffins and make my family a yummy Sunday breakfast I modified our typical pancake recipe to create these pumpkin pancakes. I like this particular pancake recipe because it doesn’t require buttermilk, which I don’t always keep on hand, or any wait time in the refrigerator because even on weekends we still don’t have lots of spare time to wait on breakfast with a hungry toddler at my feet!
I use the Cuisinart Griddler to make pancakes. It has revolutionized pancakes in our household! Before that, no matter which recipe I tried or which pan I used, they all came out misshapen, unevenly cooked, and just flat out disappointing. This is one of those situations which the equipment matters as much as the recipe. While the non-stick griddle was heating I combined flour, baking powder, salt, cinnamon, nutmeg, and cloves in a bowl. To that I added milk, pumpkin puree, an egg, melted butter, and vanilla. The original recipe also called for sugar, which I omitted (accidentally) but I don’t think it really needed it. I’ll include it in the recipe below in case you have a sweet(er) tooth! I whisked it all together and then dropped approximately 1/4 cups of batter onto the griddle. Once bubbles formed, I flipped them over, then cooked until golden brown on both sides.
No syrup needed for these pancakes as they have so much flavor on their own though my husband did enjoy them with some apple butter. It was a lovely start to our Sunday!
Yield: 18 medium pancakes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground or freshly grated nutmeg
1/4 teaspoon ground cloves
1 tablespoon sugar (optional)
1 1/4 cups milk (I used coconut milk today but I’ve used skim and whole milk previously which have been just fine)
1 large egg
3 tablespoons melted butter
3/4 cup canned pumpkin puree
1 teaspoon vanilla
1. Heat a non-stick griddle (I set my electric griddle as high as it goes)
2. In a large bowl, place the dry ingredients, flour, baking powder, salt, sugar (if using), cinnamon, cloves, and nutmeg and whisk together.
3. Add the wet ingredients, milk, egg, butter, pumpkin, and vanilla, to the dry ingredients and stir until just moistened.
4. Drop 1/4 cups of batter a few inches apart on the griddle and cook until bubbles form on the surface. Then flip over and continue cooking until cooked through and golden brown. Serve right away.