I’m not a big fan of the pumpkin craze. I don’t eagerly anticipate the pumpkin spice latte or covet pumpkin in my foie gras – not that I eat foie gras anymore, but goodness why would you do that? I do, however, enjoy pumpkin pie during the holidays, and have been making these pumpkin pancakes for quite some time now. A friend of mine gave me the recipe way back in 2007, when this article came out in American Way magazine. They are quite thick pancakes, and so a little goes a long way. I like to make a cinnamon whipped cream to go with them, and they’re fun for brunch. Last night, I made them for dinner for myself, my husband, and my mother because one, I didn’t want to go to the grocery store to get anything else, and two, breakfast for dinner is THE BEST. And hey, pumpkin is actually full of fiber, so if you go easy on the syrup they’re not even that bad for you! Kind of. Sort of. Wink, smile.
Hint: I often substitute a half a can of pumpkin pie mix as it already has the cinnamon and allspice and ginger already worked in. These days you can
even get canned pumpkin pie mix in BPA free cans. I’m against cans, mainly, and prefer to control the ingredients myself, but last night the mix was all I had, so the mix I used.
If you do that, omit the brown sugar, cinnamon, ginger, and allspice. Or don’t if you like a bit extra. And, as I said, these pumpkin pancakes can be quite thick, so I add more milk til I get a somewhat thinner batter.
I think they’re fabulous for brunch, satisfying for dinner, and a good choice for the holidays. What’s your fall breakfast favorite?
1 1/2 cups of milk
1 cup pumpkin puree
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
Mix together the milk, pumpkin puree, egg, oil, and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Stir into the pumpkin mixture just long enough to combine.
Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.