It’s that time of year again when pumpkin spice anything sounds good to me. Usually it’s some sort of pumpkin cupcakes, pumpkin bar or even pumpkin ice cream…but with pancakes, I can bring my addiction into breakfast time :) These are a perfect fall breakfast and a great way to use up any half-cans of pumpkin leftover from your other baking endeavors. Sprinkling the tops with cinnamon sugar and adding just a drizzle of syrup is all these need in the way of topping. I bet they would also be great with some cinnamon whipped cream. They would definitely be a big hit at a small brunch, but just keep in mind that you don’t want to spend too much time standing over the stove cooking instead of entertaining guests.
Just wait to see later this week what I did with my left over cinnamon-sugar. Oh, it is goooood.
Pumpkin Spice Pancakes
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Ingredients:
1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter
Directions:
In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)
Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.
Source: adapted from Joy the Baker, originally from Martha Stewart
