Monday, October 18, 2010

Pumpkin Pancakes

Yesterday morning was a nice relaxing morning. I had some Mill Mountain coffee. Rylie didn't wake up until 8:15 (unheard of for her) and we just relaxed and enjoyed being home! Finally by 10am I decided we needed to eat...and eat GOOD. I pulled up Google and pulled out my griddle and made Pumpkin Pancakes. These happen to be the best pumpkin pancakes I've ever tried thus far. I think the secret is the fact that there is a little bit of vinegar in the wet ingredients which results in the fluffiest pancakes I've ever made. I'll be adding it to future pancake recipes that it doesn't even call for! Here's how to make them...and yes they're from scratch but honestly if you keep a few cans of pumpkin in your pantry (like I do all fall/winter) then you should have all these ingredients handy.

First I mixed all the wet and dry ingredients in separate bowls. I looooove doing this anyways...I feel so prepared if they're all ready to go and then at the moment you mix them the vinegar reacts to the baking soda/baking powder and instant fluffy's like a cool science experiment!

Look at all the delicious spices and brown sugar in that dry ingredients bowl!

Next you spray (or butter up) a griddle and pour your pancakes out. I like to use a ladle. This batter was particularly thick and bubbly.

A thing of beauty. I think next time I'll add chopped pecans at this stage in the game!

You give the pancakes a few minutes to firm up and then you flip them over. We like ours nice and golden. Believe me, at this point you're mouth will be watering from the aroma alone. At this point I started getting out my butter and syrup (and powdered sugar or sliced bananas if you have them...I was ALL out).

Can I get a yum yum?

When they're done enough for you on the other side, pull them off, butter them up, dress them in which ever manner you see fit and dig in! They will be light, fluffy and taste deliciously like fall! Here is the recipe I used from I'll note at the bottom how I edited it a just wouldn't be me if I didn't edit a recipe a little, right?

Pumpkin Pancakes

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar


1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

*First of all I scaled this recipe down to 4 servings and I still have 6 pancakes left for Rylie and I eat off of this morning.
**Also, I didn't want to mess with separate spices so I just added about a tablespoon (more or less) of pumpkin pie spice.
***Finally, I added about 1/2 a teaspoon of vanilla to the wet ingredients.

Please try these if you have time. You will not be disappointed! I promise =)


  1. I CANNOT WAIT to make these!!!!! :) That just made my morning. I wonder if I could make a whole bunch of them tonight and freeze them for Cade to have for breakfasts... I'm gonna try it! THANKS!

  2. I've never met a pancake that doesn't freeze well honestly! Let me know how Cade likes them! I'm thinking of freezing a bunch around Christmas time to have when ready to go when the baby comes =)

  3. Ohhhhhhhh myyyyyyyy goooooodnessssssss. YUM. That's all I can say. Please come live with me and be my personal chef? Pleaseeeeee :)

  4. Ya'll let me know how they go. We sure enjoyed them (and the leftovers!).