Monday, November 21, 2011

Pumpkin Pancakes

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These are the most wonderful breakfast for the season. The flavorful pumpkin mixed with warm cinnamon and spices, make a perfect Autumn morning complete. Make the most fluffy, thick, pancake house pancakes, from scratch, by following a few simple tricks. Keep reading to see the fun surprise I created with the batter!



Surprise!! Pumpkin shaped pumpkin pancakes!! I couldn't help myself. It is so easy and makes presentation so much more festive. Just tint some of the batter brown, using cinnamon and brown sugar, and pipe some stems on your pumpkins for a totally pumpkin breakfast.



A perfect plate of pumpkin pancakes :)



Thick, fluffy, spiced pumpkin pancakes.



Pumpkin Pancakes

Yield:  12 silver dollars or 6- 5 inch pancakes

Ingredients 
  • 1 1/4 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice 
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk -OR- 3/4 cup whole milk plus 2 1/2 teaspoons white vinegar
  • 1/2 cup canned pumpkin puree
  • 2 tablespoons unsalted butter, melted -OR- 2 tablespoons vegetable oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)
  • non-stick spray or butter for griddle/pan
  • 1/2 teaspoon cinnamon mixed with 1 tablespoon brown sugar (to make batter for the stem; optional)

Directions

Preheat an electric griddle to 375°F, or place a non-stick skillet over medium-low heat. 

Combine flour, sugar, spices, baking powder, baking soda, and salt in a small bowl and gently whisk to combine. In a measuring cup or separate bowl, gently whisk the milk, pumpkin, melted butter or oil, egg and vanilla. Pour the dry ingredients into the wet and gently whisk until just combine. Fold in nuts if using. The batter should be thick and slightly lumpy. Do not over beat the batter, this will result in tough, dense pancakes. The gently whisked, lumpy batter, will yield light and fluffy pancakes. Let batter sit about 5-7 minutes (This will help the acidity from the vinegar or buttermilk react with baking soda for leavening, to help give your pancakes their soft, airy height).

To make the brown batter for the stem (optional), scoop 1/4 cup batter into a plastic bag, add the 1/2 teaspoon cinnamon, and 1 tablespoon brown sugar. Knead bag until all ingredients are mixed and batter is brown.

Grease griddle/pan. Pour 2 tablespoons of batter 1-2 inches apart on pan for mini silver dollar size pancakes (shown), or 1/4 cup batter for larger pancakes. Snip tip of bag of brown batter (if using) and pipe on a stem.


Flip pancakes over when they start to bubble on top and are slightly dry around the edges and golden underneath. Cook until golden on bottom. This will take less time than the first side to cook, about 1 minute. Repeat with the remaining batter.

Serve warm with butter, syrup, and a sprinkle of cinnamon.

Be sure to check out my entire Thanksgiving roundup for more fun ideas and recipes!
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