Pumpkin Pie Pancakes

Are you like me and have someone in your life that when they get a hankering for something, they like to remind you of what they'd like, over and over again?  Sometimes for days?  Enter my husband, Brian.  He has been asking for the return of 'Pancake Saturdays'...pumpkin style.  If anyone in this house wants me to whip up something pumpkin style, I'm all in!  So I used this recipe I found from Crepes of Wrath.  These turned out super YUM.  I recommend making a second batch so that way you're not too skimpy when you ladle them in your pan, because these will puff up.  Just like a good little pancake should.

*(Before I go on let me say that I, in any way, do not claim to be an expert, a good photographer, or anything other than a clumsy wife/mommy that wants to share some of the little things in life that can bring some joy and creativity.  I want to learn as well as pass along some stuff.  Ya know?)

First, the goods...

I used pumpkin puree from a can.  Be sure you don't accidently buy the pumpkin pie type.  I like the option to flavor it the way I like it.  This recipe also calls for plain white sugar, but I replaced it with light brown sugar.

Once you have your wet ingredients combined on one side, and the dry combined on the other, just mix it together.  Don't over-mix the batter or they'll be in the dry danger zone.  Add milk a little at a time till it reminds you of cake batter.

Warm up your pan. I like medium high at first, then I like to lower it till it just feels right.  I use a pat of unsalted butter (only use the real stuff!) to slick up the pan.  Keep checking the bottoms to see when they're ready to flip.  I used to look for bubbles around the edges, but my pan and stove can be quite fussy at times.

 

 They'll turn out nice and golden, and they are more fun to make while drinking coffee!  (Just like all things, really.)  As they come out of the pan, I just slipped them into a pre-warmed oven (200 degree's) to keep them nice and toasty.  I also have to make sure that my dog Cooper's not in the way as I place them in there.  He's always at my feet every time I'm in the kitchen.....see!

 

He's hoping for a pancake avalanche to fall from Mt. Stovetop. 

Here's Brian's plate...he likes lots of syrup.  He also seemed to really enjoy these, and I can't wait to make these again. 

These will definitely be good all year long.  But there is just something so satisfying about having these on a crisp yet sunny fall (Saturday) morning.  'Tis the season, y'all!

Here's the adapted recipe...enjoy!


1 1/4 cup all-purpose flour
3 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk (plus a little more as needed)
1/2 cup canned pumpkin puree
2 tablespoons canola oil
1 egg, room temperature
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
pinch of allspice

1. Preheat your oven to 200 degrees F. In a medium bowl, combine you flour, sugar, baking powder, spices  and salt
2. Combine your milk, pumpkin, oil and egg. Add the flour mixture and whisk until just moistened. Do not over mix, or else your pancakes will be dry.
3. Melt a pat of unsalted butter on a large skillet over medium-high heat.
4. Reduce heat to medium. Pour 1/4 cup of batter for each pancake onto the skillet. Remove the pancakes from the skillet and place on a baking sheet. Put the baking sheet in the oven to keep the pancakes warm while you finish using up the rest of the batter. Serve with syrup and enjoy.