I know I've been on the "pumpkin hater bandwagon" for awhile but something changed. Something delicious happened with the pumpkin cream cheese muffins. I guess my eyes and foodie mind opened up to the idea of pumpkin in things other than pie.
I had a little leftover pumpkin puree from making the muffins so I Googled, looking for a pumpkin pancake recipe. Do you know what the first link was? It was for Annie's blog!! My favorite. I knew I should have just started there. :)
These pancakes are the ones that all other pancakes should stack up to. They are insanely fluffy, full of flavor, and perfectly sweet. The addition of cinnamon-sugar sprinkled on top is definitely necessary giving the pancakes added sweetness and spice but also a little texture. I ended up making a double batch of these to freeze so that I could pull them out for breakfast for Jack (who am I kidding...me too) and that has been so nice to be able to do.
Pumpkin Spice Pancakes
1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
(You could also substitute 1 heaping tsp. of pumpkin pie spice for the cinnamon, nutmeg, ginger, and cloves.)
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter, cooled, plus more for greasing the pan
1. In a medium bowl, combine the flour, brown sugar, baking powder, salt. and spices. Whisk together and set aside. In a large measuring cup, combine the milk, pumpkin puree, egg, and oil or butter.
2. Add the wet ingredients to the dry ingredients and whisk together just until combine. Do not over-mix.
3. Preheat the oven to 200° F. Have an oven safe plate or serving dish ready to go into the oven.
4. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add vegetable oil or butter as needed to grease the surface and spoon about ⅓ cup of batter into the pan. Let cook until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a few minutes more.
5. Transfer the cooked pancake to the oven safe dish and place in the oven to keep warm.
6. Repeat with the remaining batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon-sugar and maple syrup.
barely adapted from Annie's Eats, who adapted it from Joy the Baker, originally from Martha Stewart