I know, I know. Pumpkin is so over. The season for blogging pumpkin recipes is past. It’s against the rules to blog about pumpkin in January. Blah, blah, blah. But the thing is…not all of us are totally pumpkin-obsessed. If you’re like me, you probably still have a lonely, sad can of pumpkin just chillin’ in the back of your pantry. And if you don’t use it now, you won’t remember to use it until, like, July…and then you really can’t blog about it. So here are some pancakes. They’re easy and delicious. They’re packed with fiber and protein. And there’s pumpkin in them. And no, it’s not fall anymore. Embrace it.
I actually made this recipe for the first time back in November for my boyfriend’s birthday breakfast. I was pleasantly surprised with how they turned out, so I kept the recipe in my back pocket and recently revived it for a quick and delicious breakfast-for-dinner. As a pumpkin enthusiast, my boyfriend loves these. As someone who’s pretty “meh” on pumpkin, I love these. The pumpkin flavor is definitely there, but it doesn’t smack you in the face with it squashiness. Instead, it’s all about the spices that make pumpkin such a comforting flavor: cinnamon, allspice, and ginger. The cakes themselves are super fluffy, light, and just slightly sweet, creating the perfect vehicle for maple syrup. Whether you’re looking for an excuse to stock up on pumpkin again or you’re just looking for a way to use up that last, lonesome can, these pancakes are the way to go.
Pumpkin Pancakes
Adapted from AllRecipes
Makes 12-16 pancakes, serves 6
- 1½ cups 1% or skim milk
- 1 cup pumpkin puree
- 1 egg
- 2 Tablespoons canola oil
- 2 Tablespoons white vinegar
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour
- 3 Tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground ginger
- ½ teaspoon salt
- In a bowl, mix together the milk, pumpkin, egg, oil, vinegar, and vanilla. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Batter should be thick but smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Using a 1-ounce cookie scoop or similar-sized spoon or cup, scoop batter onto the griddle, spreading out gently with the back of your scoop or spoon so the pancake is about 4 inches in diameter. Brown on both sides and serve hot.
Tip: To keep finished pancakes warm while the rest of the batch is still cooking, I put my oven on the lowest heat setting (usually 170º-200º depending on your oven) and place the pancakes on a cookie sheet or oven-safe plate in the oven until I’m done cooking.
