I just can’t seem to get enough pumpkin! The recipe for today is a Martha Stewart recipe that you can find here. I have to say, we did make Pumpkin Pancakes a few years ago and we made them so much that we had to take a break. Our daughters come for dinner every Sunday and when I made these, everyone agreed that they’re absolutely delicious. Where have these been and why haven’t we had these for so long? They were the ones who told me that we needed to take a break! Well, our break-up with the pumpkin pancakes is over. We’re back together. For good!
Here is the recipe as I made it:
1 1/4 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
pinch of ground cloves
1/2 teaspoon salt
Mix in another bowl:
6 Tablespoons pumpkin puree
2 Tablespoons butter, melted
1 cup milk
Fold the wet ingredients into the dry ingredients.
Heat a buttered skillet over medium heat.
Pour in about 1/4 cup of batter per pancake.
Cook 3 minutes per side.
Serve with butter and maple syrup.
Mix the wet and dry ingredients in separate bowls.
Fold them together and you’re ready to fry the pancakes.
I used the griddle that has been in our family for years. A little butter on the griddle (no – it’s NOT smoking, just steaming) and then put on the pancake batter.
The best thing to serve with pumpkin pancakes – bacon. It’s necessary, really.
A pat of butter on top and then for the real maple syrup. These pancakes are so good, you just have to make them part of your next breakfast or brunch. They’re easy to make and are amazingly tasty. Taking a break was hard. I’m so glad we’re getting back together with this old favorite.