November 13, 2010

Pumpkin pancakes

Plate of pumpkin pancakes with maple syrup.

Pumpkin and pancakes -- two of my favorite things combined into one. I'm always experimenting with pancake recipes. Pumpkin pancakes are definitely one of my favorites and they are a wonderful way to use up pumpkin puree and to treat yourself and your family to a fall-themed breakfast. 

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I try to make them somewhat good for you by using whole wheat flour. These pancakes are very similar to my sweet potato pancakes. I think that you could use almost any winter squash puree in this recipe and they would be wonderful. 

I really love this time of year and I love to utilize the in season produce of fall. Plus, I think that weekend breakfasts are absolutely wonderful. This recipe will serve about 4 people. 

Pumpkin pancakes
1-1/2 cups whole wheat flour (I used white whole wheat flour)
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
a couple pinches of allspice
1 cup buttermilk
1 cup pumpkin puree
2 large eggs
2 tablespoons olive oil
1 teaspoon pure vanilla extract
2 tablespoons packed dark brown sugar
1/4 cup toasted pecans or walnuts (optional)
butter for cooking

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. In a medium bowl add the remaining ingredients (through brown sugar) and whisk until the sugar is dissolved. Stir the wet ingredients into the dry ingredients until just combined (lumps are OK). If the batter looks too thick, add a touch of milk.

Heat a griddle pan until hot and coat with some butter. Add the batter using a 1/4 cup. Cook until they begin to bubble and then flip and cook the other side until golden. Continue until all the batter is used. 

Plate of pumpkin pancakes served with pecans and cinnamon butter.

Serve hot and top with nuts, butter, and some warmed real maple syrup. Serve with a side of sausage or bacon to compliment the sweetness of the pancakes, if desired.

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