I cannot in good faith call these just “pumpkin pancakes”. They are sooo moist, creamy, filling – rich! Amazing topped with whipped cream, the perfect amount of spices – I could go on. I’ve tried many pumpkin pancake recipes – this one is THE ONE.

You may be able tell from the photos that I’ve been hanging on to this recipe for a while – don’t let the leaves of fall stop you from making this all through the winter! It is amazing – I’m working on a waffle version, but something about the moist texture of pancakes just lends itself to perfection. Give it a try!

 

Pumpkin Pie Pancakes

Recipe adapted from Closet Cooking

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1  tsp cinnamon
pinch of nutmeg
pinch of cloves
1/4 tsp salt

1 egg
1 cup buttermilk (or plain milk)
1/2 cup pumpkin puree
2 tablespoons olive oil (or melted butter)
1 tbsp brown sugar

Whipped cream (optional)
Maple syrup, the real stuff (optional)

Mix dry ingredients (flour, baking powder and soda, spices and salt) in large bowl. In a separate bowl whisk all wet ingredients and brown sugar together. Add dry ingredients to wet and mix gently until just barely incorporated.

Heat a pan over medium heat. Add batter and flip when batter starts to bubble! I love the dark orange colour of the cooked pancake – yum.

Serve with a pat of butter, whipped cream and real maple syrup!

 

Tags: autumn, breakfast, fall, pancakes, pumpkin, pumpkin pie, spices

This entry was posted on Monday, January 7th, 2013 at 8:56 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.