Pumpkin Spice Pancakes

Ok, I have to confess, I don’t typically buy into the pumpkin spice craze (yup, I said it!). The lattes…the candles…the pie…I tend to pass on most of it. Maybe it’s because I grew up on sweet potato pie? I’m not sure. What I do know is that there is a very small selection of pumpkin-based recipes that I do really enjoy. These pumpkin spice pancakes just got added to that list.

This recipe creates fluffy, melt-in-your-mouth pancakes using the sweet and spicy flavors of fall that so many people have come to love. If you’re a sweet potato lover like me, I’m guessing you could even replace the pumpkin in this recipe with pureed sweet potato and produce equally delicious results. Give the pumpkin a try first though – you may find that you actually enjoy it in the form of pancakes.

We served these with fresh whipped cream, toasted pecans and warm maple syrup. Everyone gobbled them up – a sign that they’ll definitely be on the table again soon, considering I still have a half can of pumpkin puree left. I hope that you enjoy them too. Please let me know what you think by leaving a comment. Peace and good eating to you and yours 😊.

Ingredients:

• 2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp baking soda
• 3 tbsp brown sugar
• 2 tsp ground cinnamon
• A few dashes each of the following: ground ginger, allspice, nutmeg, ground cloves *Note: feel free to just use a jar of pumpkin pie spice that already includes all of these, if you have it. Also, you can be as generous as you’d like with these spices, including the cinnamon. I’m just sharing a very loose guide for them. You know your palette best!
• 2 eggs
• 1 1/3 cups whole milk (2% or less o.k. too)
• 2 tbsp white vinegar or lemon juice
• 1 cup canned or fresh pumpkin (I use canned)
• 1 tsp vanilla
• 1/4 cup melted butter, cooled, plus extra for griddle
• Fresh whipped cream, toasted pecans, and warm maple syrup for serving

Recipe:

1. Begin by heating up a cast iron skillet or griddle on medium – low. Once heated, lower temperature just a bit. If cooking pancakes in a stainless steel or non-stick skillet, skip this step.
2. Preheat oven to 250. This will give you a place to keep your pancakes warm, once cooked, until you’re ready to serve them.
3. In a liquid measuring cup, stir the milk and vinegar together. Set aside.
4. In a large bowl, whisk together flour, baking powder, salt, baking soda, brown sugar, and spices.
5. In a separate bowl from the dry ingredients, whisk together the eggs, milk/vinegar, vanilla, and melted butter. Add the pumpkin puree and whisk until mixture is well combined.
6. Add the wet ingredients to dry and stir with a spatula until combined. 
7. Turn heat for skillet/griddle back to medium/medium-low. Melt enough butter onto surface to coat evenly. Pour on batter using an ice-cream scoop, ladle or measuring cup, making pancakes as large or small as desired. Flip once bubbles start to form. You’ll want to check bottoms occasionally to ensure they don’t burn and lower heat as needed. Butter pancakes once cooked, if desired (*Note: salted butter is great on these!).
8. Keep pancakes in warm oven until ready to serve. Serve warm with fresh whipped cream, toasted pecans, and warm maple syrup. Enjoy!