Pumpkin Pancakes

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If there is one thing to know about me, it is first that I rarely brag because I suck at most things, but the second thing to know is that I’m excellent at creating recipes (I really do make them up) for fantastic pumpkin desserts. I made up a recipe for the best pumpkin bread ever. I’m not joking here—ask Stefani. I also make great pumpkin cake and pumpkin muffins. Here’s another one to add to the list, and if you have any improvements for me, send them over. This was my first try, but they were pretty awesome. If they had some spiced apples and whipped cream, they would have been a 9.5, but even with maple syrup, they are almost a 9. Don’t judge them by their looks. They don’t look impressive, but they were good.

DSC00327

Pumpkin Pancakes

 

2 1/4 cups flour

4 tsp. baking powder

1/2 tsp.salt

1 tsp. soda

1/4 cup brown sugar

1/3 cup white sugar

dash allspice

1 tsp. cinnamon

3/4 tsp. ginger (I might increase this a tad)

1/4 tsp. nutmeg

scant 1/4 tsp. cloves

generous 1 cup pumpkin, Libby’s brand

4 T. melted butter (or 3 T. butter and 1 T. canola oil)

3 eggs

1 1/2 cups-ish of buttermilk, yes it has to be buttermilk

1/2 cup chopped pecans (big chunks, probably pecans broken in half)

1 tsp.vanilla

 

So, combine the dry ingredients in 1 bowl and MIX WELL so that the spices distribute evenly. Then, mix the wet ingredients together in another bowl and then whisk it in. You cannot over stir pancakes or they will not have the right texture. Stir them until the flour is barely mixed in. The batter is pretty thick—it will fall off a spoon but it is not runny like waffle batter. And, pumpkin makes it fluffy, so it will be thick, but it should roll of the ladle when you put it on a 350 degree griddle that has been buttered. We served them with maple syrup, and they were seriously awesome.

 

These weren’t overly pumpkin-ish, so I might add a bit more pumpkin next time, but this will change the spice ratio as well as the texture and consistency, so I don’t know. I might leave well enough alone.

Comments

  1. thejohnmfamilyAugust 3, 2013 at 6:17 PM

    I reduced the sugar to 3 T. of each kind, and I couldn't tell the difference.

    ReplyDelete
  2. thejohnmfamilyMay 9, 2016 at 9:30 PM

    Use 2 T of each kind of sugar, increase buttermilk but not too much, spread it out on the griddle. Mix the dry goods really well (maybe sift the spices).

    ReplyDelete
  3. thejohnmfamilyMarch 30, 2019 at 9:47 AM

    I did 2 Tbs of brown sugar and 1 Tbs of white and it was fine. You need at least 2 1/2 cups buttermilk and fold the nuts in at the end so they don't get flour all over them. I probably use 1 1/2 cups p umpkin.

    ReplyDelete
  4. thejohnmfamilySeptember 26, 2019 at 9:19 PM

    If you have 7 or morem people, double the recipe. I used almost a quart of buttermilk in a single batch.

    ReplyDelete

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