Recipe: Pumpkin Pancakes

11.24.2012


Pancakes have always been one of most favorite breakfast dishes! I remember little k and I used to get up extra early to make big and fluffy ones for any special occasion possible... Mother's/Father's days, Christmas, Easter, Thanksgiving... you name it! We always found that there was something extra delicious to our pancakes when served this way. And so now, even when I make them on a random Sunday morning, they keep that memory lingering in them that make me feel all warm and fuzzy inside. I knew I had try a pumpkin version of them for this series and I happy to say that the results were amazing! I was worried that they might be too sweet for my liking but they weren't at all. They had just a hint pumpkin which was complemented nicely by the syrup. Even better, I had some left over batter which I saved in a tuppr-wear... and Monday night pancakes for dinner because hubs was working late happened! So if you have a hubs that works late hours sometimes too, try treating yourself to some lovely pancakes for dinner and I bet you won't be too bothered when indulging yourself in some sweet syrupy goodness!

Martha Stewart Recipe, makes 8-10, 6" pancakes

Ingredients
  • 1 egg 
  • 1 cup of milk
  • 1 1/4 cups all-purpose flour
  • 6 tbsp. canned pumpkin puree
  • 2 tbsp. melted butter
  • 2 tbsp. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. salt
  • 1/8 tsp. nutmeg
  • pinch of ground cloves
Directions
  • In a bowl, whisk together the all-purpose flour, sugar, baking powder, ground cinnamon, ground ginger, salt, nutmeg, and ground cloves. Make sure to mix well and set aside.
  • In a separate bowl, mix together the milk, canned pumpkin puree, melted butter, and egg. Mix until smooth.
  • Add the pumpkin mixture into the dry mixture and blend until thick and smooth. This pancake batter is surprisingly thicker than normal.
  • Pour 1/4 cup of batter onto a skillet to make 6" pancake. You can choose to make them smaller but I personally prefer the big ones!
  • When pancake starts to turn golden brown and bubbling at the edges it's time to flip it! 
  • Stack them high and serve them with your favorite toppings... I favorite is just simple old butter and syrup... enjoy!
Check out some other amazing pumpkin based recipes on the Pumpkin Series!

***Today I am thankful for pancakes... slightly golden, crunchy, and oh so sweet!***

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