I like to space my pumpkin-eating out throughout fall. I'm not the kind of person who can drink a pumpkin latte every day, then follow things up with a pumpkin muffin and pumpkin soup. But I do indulge in the occasional pumpkin pancake every other weekend or so. And these? Well, they're the best I've ever had. And I can't say I'm surprised. The recipe is compliments of a very special lady.
Succumb to a tasty pumpkin-flavored treat this morning. Whip up a batch of these (remarkably easy) Pumpkin Pancakes. Guarantee it won't be the only time you make them this fall.
Pumpkin Pancakes adapted from Martha Stewart Magazine
Ingredients:
- 1 1/4 c. all-purpose flour
- 2 T. sugar
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/8 tsp nutmeg
- Pinch of ground cloves
- 1 c. milk
- 1/4 c. + 2 T. canned pumpkin purée
- 2 T. melted butter
- 1 egg
Instructions:
1. Combine dry ingredients.
2. In a separate bowl, combine milk, pumpkin, butter, and egg.
3. Fold wet mixture into dry ingredients.
4. Pour ¼ c. batter for each pancake.
5. Cook 3 minutes per side on medium heat. Serve with maple syrup. Makes 8 – 10 pancakes.
Image via TheCulinaryGeek/Flickr
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Comments 2
This is almost my recipe but I use more cloves and a dash of allspice and four more table spoons of pumpkin. The secret to these pancakes being over the top amazing, in my opinion, is fresh real pumpkin and real maple syrup. Get a pie pumpkin from the store cut into cubes and either boil or bake until you can mash it. Walmart's great value maple syrup tastes the same as the other but its cheaper. This is a recipe you can play with and improve on every year but be careful who you make them for or you'll be making for that person for the rest of your life.