Fall is my absolute favorite season. And even though we now live in the Southwest where, in October, we anticipate the drop below 100 degrees instead of the drop of the leaves, at least I can still have my fall flavors. Yes, we're still getting watermelons, tomatoes and peppers in our CSA basket, but winter squash is also starting to roll in and apples and pears are in full force at the store.
This weekend, I dove into a can of pumpkin puree to whip up the fluffiest pancakes ever. This recipe is so fail-proof that even I, the impatient queen of high heat and flat flapjacks, can create perfect pillowy pumpkin pancakes. Also, hooray for alliteration!
This recipe makes stacks and stacks of pancakes. So either have four hearty eaters on hand or be ready for leftover pancakes which really never hurt anyone. Also, I switched out the all-purpose flour in the original recipe for whole wheat pastry flour because I love the texture of whole grains and it's such a simple way to boost the healthiness of your breakfast.
1.5 cups milk
1 cup pumpkin puree
2 Tbsp. vegetable oil
2 Tbsp. vinegar
1 tsp. vanilla
2 cups whole-wheat pastry flour (or all-purpose flour)
3 Tbsp. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice
1 tsp cinnamon
1/2 tsp. ginger
1/2 tsp. salt
- In a bowl, mix together the milk, pumpkin, egg, oil, vinegar and vanilla. Add the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt and stir just enough to combine. Don't overmix.
- Heat a lightly oiled frying pan or griddle over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.