Monday, March 7, 2011

Pumpkin Spice Pancakes

We are addicted to these pancakes and they make a wonderful Saturday breakfast. We love them with ripe pears although applesauce works well too.

Pumpkin Spice Pancakes

Yield: 15 smallish pancakes

1¼ cups all-purpose flour (we use half unbleached all purpose flour and half whole wheat flour)
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
2-3 tsp. pumpkin pie spice mix depending how strong you like it (the original recipe calls for separate spices but I am lazy even though I have all the spices mentioned)
1 cup milk  (if you use whole wheat flour you may need about a ½ cup more as the dough gets too thick otherwise)
½ cup pumpkin puree (we like to use a bit more than that)
1 large egg
2 tbsp. vegetable oil or melted butter

Preheat the oven to 200˚F. Set aside a baking sheet or oven safe serving platter.
Whisk together the flour, sugar, baking powder, salt and spices in a medium bowl. Make sure to blot out any chunks of brown sugar. In a separate small bowl, combine the milk, pumpkin, egg and oil or butter. Stir into the dry ingredients and mix until just combined. The batter may still be lumpy.
Heat a greased skillet or griddle over medium heat (325˚F for the griddle). Pour the batter on the griddle or skillet in 1/3 cup portions. Use the back of the spoon or measuring cup to smooth the batter into desired circle shape. When bubbles start forming on the top, carefully use a spatula to flip to the other side. Let cook for a few more minutes until golden brown. Transfer the pancakes to the baking sheet or oven safe platter; place in the oven to keep warm until serving. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, honey or  maple syrup.

Adapted from a recipe found at

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