Um. I'm completely willing to admit it. I love pumpkin. I'm not sure if it has to do with it's flavor, or just the fact that we only eat it for a few short months of the year, but I have a plethora of pumpkin recipes. Pumpkin cheesecake, pie, cookies, muffins, bread... sigh. Well this last weekend, I took it to a new level and tried something new! Drumroll, please...
I had a feeling from the beginning that they would be a hit, but my husband ended up describing them as possibly "the way that pancakes were really meant to be made..." And the boys showed their enthusiasm by polishing off the entire batch. Which is a lot - even for them.
You could of course, modify your spices for this, but the ones I've added create this warm infusion in your mouth and tummy that's really hard to explain. You just have to try it, I guess! Here's the recipe! Give it a shot...
Pumpkin Spice Pancakes
2 c. flour
1 tsp baking soda
2 tsp. baking powder
5 T. extra fine sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
pinch of ginger
1 tsp. salt
2-1/2-3 c. buttermilk
1 c. pumpkin puree
Place the flour, baking soda, baking powder, sugar, salt and spices in a bowl and whisk them together. Add 2-1/2 c. of buttermilk and eggs and slowly whisk in until it's fully mixed. Add the pumpkin puree and stir. The batter may be thick, so you can decide whether you'd like to thin it a bit more with the extra buttermilk. It'll depend on how thick your pumpkin puree is.
Warm a pan or griddle over medium low heat. My stove burners are on a scale of 1-10, and I settled on about 4-6 as the ideal heat.
Pour 1/4 c.batter into into the warm, lightly oiled pan. Cook until bubbly.
Flip and cook just another minute or so:
Enjoy with real maple syrup:
One quick tip/note. I love making pancakes with just a 1/4 cup of batter. If we have any left over, they're easy to pop in the toaster for the boys to enjoy for their breakfast!
Have a wonderful Tuesday!