Pumpkin Pancakes

First of all, I  want to acknowledge the fact that I am writing this post on September 11th. 3,000 people lost their lives, and they will not ever be forgotten.

I don’t mean to make this post depressing, but I didn’t want to be blabbing on about pumpkin spice without acknowledging the date.

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Can you believe it? It’s that time of year again! Dreaded by some, embraced by many.

PUMPKIN SEASON.

I have been waiting impatiently for this time to come. Pumpkin is my favorite thing about Autumn. I know it’s not Autumn yet, but seriously, who cares? Right. Nobody cares, except for the pumpkin haters. Sorry haters. (Not sorry.)

I’ve decided to go on a pumpkin kick until the end of October. I need to branch out from my usual pumpkin smoothies and pumpkin oatmeal. I want to explore strange new pumpkin recipes; I will boldly go where no chef has ever gone before! Although I’m sure people have put pumpkin in everything already… I mean, we have pumpkin in our morning coffee! Thank goodness for Starbucks. There is also pumpkin yogurt, pumpkin cream cheese, pumpkin almonds, pumpkin cereal, and pumpkin chips. God bless America.

About these pancakes… They are amazing. If you are skeptical of putting pumpkin into pancakes, then try it. The pumpkin makes them super moist and rich while the spices make them taste warm and cinnamon-y. They are perfect for a chilly Sunday morning in Autumn.

Pair ’em with a pumpkin latte and you’ll be golden.

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Sorry about the terrible picture quality, I’m practicing with a new camera.

 

Ingredients: 

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice (I never  have pumpkin pie spice, so I use allspice instead)
  • 1- 1/4 cups pumpkin puree
  • 1/3 cup packed brown sugar
  • 3 tablespoons melted butter or canola oil
  • 1-1/2 cups milk (preferably whole milk, but I had success using a mixture of skim milk and half and half)

Directions:

  1. Combine the the dry ingredients in a large bowl.
  2. Place the remaining ingredients in a medium bowl. Stir gently. The batter will be very thick, and it’s OK if a few lumps remain.
  3. Pour about 1/4 cup batter onto a greased pan. Cook until golden brown. (My pancakes weren’t bubbling, so I just flipped them after about 2-3 minutes on medium heat.)
  4. Keep cooked pancakes in a 200 degrees Fahrenheit oven until you are ready to eat them.
  5. Top with maple syrup, or whatever your heart desires, and enjoy!

 

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The pool of syrup at the bottom does NOT look aesthetically pleasing. Forgive my photography skills.

 

Original recipe: http://sallysbakingaddiction.com/2014/08/21/pumpkin-chocolate-chip-pancakes/