Pumpkin Pancakes

We’re approaching the end of pumpkin season, so I’ll be posting my very best pumpkin recipes this week and next week. Luckily, pumpkins keep well for a couple months (and my pumpkin puree will keep good for 6 months or more when frozen) which means after you buy up those last pumpkins, you’ll have ample time to cook these delicious recipes!

These subtly orange pancakes are quite easy to toss together and have the perfect amount of pumpkin flavor alongside traditional pumpkin pie spices. They’re great for when you have some leftover pumpkin puree but not enough for most recipes, since you only need 1/2 cup for this recipe. I mixed some butter and extra pumpkin puree together (warming these together in the microwave for 15 seconds or so make them easier to combine) to serve on top for an added pumpkin boost, along with maple syrup, of course. These pancakes make for a great seasonal breakfast (comfortably serving two people) or a decadent dessert.

Pumpkin Pancakes (adapted from Martha Stewart)
Yield: 8 – 10 small pancakes

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 Tbsp sugar
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp kosher salt
• 1/4 tsp ground nutmeg
• a pinch ground cloves
• 1 cup milk
• 1/2 cup pumpkin puree
• 2 Tbsp butter, melted + extra for cooking
• 1 egg, beaten

Method:

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour, 2 Tbsp sugar, 2 tsp baking powder, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp kosher salt, 1/4 tsp ground nutmeg, and a pinch ground cloves.
2. In a separate bowl, whisk together 1 cup milk, 1/2 cup pumpkin puree, 2 Tbsp butter, melted, and 1 egg, beaten.
3. Fold the wet ingredients into the dry ingredients.
4. Over medium heat, melt extra butter in a skillet (preferably cast iron or non-stick), then pour approximately 1/4 cup batter into the pan, and cook until you see bubbles on the top and the bottom is lightly browned (about 3 minutes), then flip and cook until the other side is lightly browned (another 3 minutes). Continue with the remaining batter, cooking to serve or keeping warm in the oven (between 150 and 200 degrees) until ready to serve.
5. Serve warm, topped with butter (mixed with extra pumpkin puree, if desired) and maple syrup.