How my Christian loves his pancakes…so much so that years ago when we started cutting back on processed foods (meaning no Bisquick) he started experimenting himself with different pancake recipes…and he was no cook back then! He’s now made so many different pancakes that we often lose track as to which are our favorites, but these Pumpkin Pancakes are a mainstay… especially in the fall. Christian’s tinkering with this recipe has perfected them over the years and boy was he happy when I woke him up on his birthday last weekend with a freshly made batch topped with candied pecans!
So what’s so special about these pumpkin pancakes vs. others? Well they’re healthy as far as pancakes go (hey, the amount of butter & syrup you slather them with is your issue!), spiced and flavored perfectly and oh so puffy…which is my one and only criteria for pancakes on the rare occasion that I eat a sweet breakfast.
Just in time to try out a few times before Thanksgiving breakfast….they’re always a hit with our family and friends as a start to our Turkey Day!
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 ½ teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 tablespoons brown sugar
½ cup rolled oats
1 1/4 cups milk
1 1/4 cup pumpkin puree
2 tablespoons vegetable oil
2 tablespoons vinegar
Optional: ½ cup chopped toasted walnuts (in batter or sprinkled on top once cooked)
In a large bowl, sift together the flour, baking powder, baking soda, allspice, cinnamon, ginger and salt. Add the brown sugar & oats.
In a separate large bowl, mix together the milk, pumpkin, egg, oil and vinegar. Optional: if you’re really obsessed about puffy pancakes like me, separate the egg and whip the white a bit before adding it to the rest of the liquid mixture and fold it in lightly.
Stir the dry mixture into the pumpkin mixture just enough to combine…don’t over mix the batter, it’s okay if it’s a bit lumpy. The batter should be thick enough to “drop” onto the pan (not pour) and airy/bubbling a bit from the vinegar.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake but spread the batter relatively thin and wide. If you pile the full 1/4 cup too thick the outside of the pancake will cook but the inside will remain raw…not what we’re going for! Brown on both sides (but don’t push it down when you flip it like you know your dad always did…that just smushes & flattens your nicely puffed pancake!) and serve hot.