Iiiiiiit’s pumpkin season!!!! I love, love, love pumpkin anything. I think. I am sure there is likely something out there that I do not like pumpkin. I just don’t know about it.
I need to get on the ball and actually cook a couple and put them up for pie filling but I haven’t gotten there yet. Maybe I’ll do that this week.
Thankfully, canned pumpkin will do for this recipe. Unless you had a garden this year and planted pumpkins and have fresh available and want to use that.
But since I don’t, I used canned pumpkin and it worked wonderfully.
I love a good fluffy, soft pancake.
And the maple butter I made with them. Don’t even get me started!
For the pancakes
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1½ cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- ¾ cup unsalted butter
- 1 cup sugar
- ¼ cup water
- 3-4 tablespoons pumpkin puree
- 1-2 tablespoons maple syrup
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
For the pancakes
- In a mixing bowl, mix together the milk, pumpkin, egg, oil and vinegar.
- In another bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and remove to a plate or I like to put them in one of those things they use for keeping tortillas warm – works great! Thanks to my awesome sister-in-law, Andrea, for that idea!
- Serve hot with maple syrup or I used my Maple Butter from my pumpkin crepe recipe.
For the maple butter
- Melt butter in a skillet over low heat. Stir in remaining ingredients, whisking until smooth and sugar dissolves. Sauce may be made in advance and reheated gently.
Note: Linus wanted chocolate chip pancakes so I threw some in his, they were really good like that too!
Latest posts by Megan (see all)
- How To Get More Vegetables Into Breakfast - April 27, 2015
- Espresso Velvet Cupcakes with White Chocolate Mousse and Candied Lemon Peel - April 24, 2015
- Easy Coconut Thai Fish - April 22, 2015