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Pumpkin Pancakes

All Things Pumpkin

In this season of everything pumpkin I find myself cutting out recipe after recipe: pumpkin bread, pumpkin cake, pumpkin soup, pumpkin cookies, even pumpkin fudge. They all tempt me with their list of ingredients as I imagine their spicy fragrance and rich fall color.

At least half of them I will never get around to trying. Another fraction will not turn out half as well as I hoped. But then there are those real winners; recipes I turn back to year after year.

Holiday Inspiration

Pumpkin Pancakes is a recipe I cut out of a magazine long ago and have looked to for a number of repeat performances. They add a special touch to a family breakfast without a lot of extra fuss. They give me a reason to open up those spice jars and let the scents of the season take me back to fond memories. They also inspire me with new enthusiasm to create something special for this holiday season.

This year I may be tempted to add a sprinkling of toasted pecans to the batter or to the topping. Or, considering my fondness for combining chocolate with pumpkin, I might add a handful of chocolate mini-morsels to the batter for a holiday morning treat.

And why limit pancakes to the breakfast table? These would make a delicious entree for a Thanksgiving Eve dinner. They would also be an interesting change of pace served for a casual dinner on Thanksgiving weekend.

Pumpkin Pancakes
Adapted from “Good Morning Pumpkin Pancakes” found on an old clipping of a Libby’s magazine ad

2 cups flour
3 teaspoons baking powder
½ teaspoon salt
2 T brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon allspice
1 12-ounce can evaporated skimmed milk
½ cup pumpkin
3 Tablespoons vegetable oil
2 eggs
1 teaspoon vanilla

Combine the flour, baking powder, salt, sugar, cinnamon, ginger and allspice in a large mixing bowl. Add the evaporated milk, pumpkin, vegetable oil, eggs and vanilla, mixing until smooth.

Heat griddle or skillet over medium heat. When hot add a little oil to the pan. Pour pancake batter by 1/3 – ½ cup full onto hot griddle. Cook until bubbles form and begin to pop and the edge is dry. (The bottom of the pancake should be golden brown.)

Flip the pancake and cook the other side until golden.

Serve with maple syrup, pancake syrup or honey.



Alanna Kellogg said...

With my sister who runs Adanna's Pancake Emporium here for Thanksgiving, I'm holding out for at least one pumpkin morning!

the southern hostess said...

Oh my goodness. I could eat these everyday for the next week!

Ellen Glek said...

Lisa, I love your posts and am impressed by the retrieval of old recipe clippings that always seem to inspire you. How do you stay so organized? If possible, would you share your system with your readers? Thanks, Ellen

Kathy Walker said...

I have never made pumpkin pancakes and have seen them frequently this year. I believe these will be making a appearance on my table, soon!

Unknown said...

They look incredible! I just ate a pumpkin doughnut and for breakfast I use pumpkin spice creamer. yummmmm!

Zupan's Markets said...

YUMMMmmm, that's all we've got to say 'bout that. :)

Heather @ Get Healthy with Heather said...

Lisa these sound delicious, I love pumpkin pancakes. Your looks so pretty and orange. Maybe they keep their orange color better without whole wheat flour?

JG said...

I saw your stack of pancakes on Wives With Knives' blogroll. Never have I made Pumpkin Pancakes and they sure look good! I do have an extra can of evaporated milk. :)

grace said...

i think a caramel sauce would be just the ticket to top these beauties--nice pumpkin usage, lisa. :)

Lisa said...

Thank you for all of your comments!

Ellen - I was once organized. Way back I taped a lot of favorite recipe clippings in a notebook. At another time I dug through old family stuff to put together a Family Heritage Cookbook/Scrapbook and those recipes are now photographed, filed and/or on my computer. Most everything else is in hanging files by recipe type in a drawer in my kitchen.

Still there are recipes I want to use, know I have, and end up looking for with frustration, for hours, days or longer. Putting them on my blog is my latest attempt to permanently document some of my favorites for easy accessibility. Recipe organization is definitely an ongoing process for me.

Heather - Whole wheat flour does muddy the color a bit but I would think there is a great deal of variation among types and brands of flour. I usually use whole wheat pastry flour when I am in a whole wheat kind of mood. I will admit though, I haven't tried it in this recipe.

Grace - Caramel sounds good to me!