A delicious recipe for fluffy pumpkin pancakes packed with fall spices and topped with walnuts (or pecans), and maple syrup. Your fall morning just got better.
If you know me, you'll know that I'm a pumpkin fanatic. As soon as September hits, you'll be sure to find me stuffing in some pumpkin puree and pumpkin spices into every dessert possible. I mean come on... fall only comes once a year! Might as well make the most of it.
Although there is no rule against making these pancakes all year round, there is a rule that you need to make these during the fall. At least once. Maybe twice. Maybe every Sunday (like me, hehe). It's an absolute must. Life without (pumpkin) pancakes is not a good one.
Don't let the fact that these are made from scratch scare you! I know there's some of you guilty of using pancake mix and adding in some pumpkin puree and pumpkin pie spices. Mhm, I gotcha. In all seriousness, this is actually not as hard as it may seem, and it tastes so much better than the box stuff. Give it a shot!
Pumpkin Pancakes
Yield: 8 to 12 pancakes
Yield: 8 to 12 pancakes
Ingredients:
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
pinch of ground cloves
1 cup milk
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg
Chopped walnuts or pecans for topping (optional)
Directions:
Whisk together flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and a pinch of ground cloves.
In a separate bowl, stir together milk, pumpkin puree, melted butter, and egg; fold mixture into dry ingredients, and whisk together by hand. Do not over mix, just whisk until all the ingredients are incorporated together. Batter will be quite thick.
Melt some butter in a skillet over medium heat (about 350-375 degrees F); pour in 1/4 cup batter for each pancake. I used a medium size cookie scoop for each pancake.
Cook pancakes about 3 minutes per side or until bubbles start to form; serve with butter, walnuts, and syrup.
Tips:
*Make sure to allow the melted butter to cool down for a little before adding it into the liquid mixture. Adding it with cold eggs and milk will solidify the butter, and the mixture will turn out clumpy.
*While placing the 1/4 cup batter mixture into a pan or griddle, you can spread it out more with a spoon if it is too thick to spread out on its own.
*Do not flip or take the pancakes out of the pan too early; the pumpkin puree needs some time to cook inside. Doing so early will leave your pancakes under-cooked and not fluffy.
Serve these on Thanksgiving morning and your family will love you forever.
