As seen at http://allrecipes.com/recipe/pumpkin-pancakes/.
Makes about a dozen pancakes, give or take depending on thickness and diameter.
Wet Ingredients:
- 1 Egg
- 3 Tbsp Brown Sugar
- 1 cup Pumpkin Puree
- 2 Tbsp Vegetable/Canola Oil
- 1 1/2 cups Milk or Buttermilk
- 2 Tbsp Vinegar–only if you are using milk instead of buttermilk!
Dry Ingredients:
- 2 cups All Purpose Flour
- 1/2 Tsp Salt
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tbsp Pumpkin Pie Spice
–OR if you don’t have Pumpkin Pie Spice use this–
- 1 Tsp Ground Allspice
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Ground Ginger
Directions:
If you are using regular milk and vinegar to make faux buttermilk, mix them together in a measuring cup a few minutes ahead of time and let it sit and react for a bit.
Get a nonstick skillet warming up on the stove on medium heat. If you have to lube it with something, bacon grease or butter works nicely, but the pancakes come out prettier if you can avoid this.
In one bowl, mix the egg with the sugar first, then mix with the other wet ingredients. Pumpkin is measured like a dry ingredient but treated as a wet one.
In another, larger bowl, sift together all of the dry ingredients. Combine the wet ingredients quickly, stirring just enough to incorporate. This batter is a lot thicker than regular pancakes, but if it’s too thick, thin it out with a little more milk/buttermilk.
When the skillet is hot enough for water drops to dance on it, ladle in batter and shake the skillet slightly to flatten out the pancake(s). Turn over when dry around the edges and cook until nicely brown on both sides. These come out a bit darker than regular pancakes do.
I like to keep them on plates in a warm oven at 250 degrees, along with the bacon that usually finishes before the pancakes do, until serving time. Serve on the warm plates from the oven. Good old butter and maple syrup is best on these, but they’re also good with cinnamon whipped cream and/or fried apples.
