We’re pancake afficionados at our house, but today I went above and beyond … by creating the perfect pumpkin pancakes. Sigh. These are good.
– 1-1/4 cups flour*
– 3 tsp baking powder
– 3 Tbsp granulated sugar*
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1/4 tsp ground nutmeg
– 1/2 tsp salt
– 1 whole egg
– 1-1/4 milk
– 1 tsp pure vanilla extract
– 1/2 cup pumpkin
– 2 Tbsp vegetable oil (olive oil is a little heavy for these)
*I typically use whole wheat flour and brown sugar for this type of yummy, but since we’re out of whole wheat, I decided the brown sugar wouldn’t taste as good.
1. Add all dry ingredients to a mixing bowl; whisk together.
2. Add the remaining ingredients; whisk together until batter is smooth.
3. Ladle onto heated pan or griddle; cook as you would pancakes.
I like to make a combination of sizes, so I don’t really have a count, but on our square Calphalon griddle, we can cook four “large” pancakes at a time. We also mix it up to make silver dollar pancakes (which are the favorites of our son, and our beagle, Magnolia May), and can do 12 silver dollars at a time. Because sometimes you want a serving of pancakes, and then sometimes you just need a silver dollar to finish you off.
And I don’t know what kind of syrup you prefer, but if you’re like me, pure maple syrup is the only way to go. Enjoy!