Monday, October 27, 2014

Pumpkin Spice Pancakes

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Happy Halloween week!! I'm really not a huge fan of the holiday, but ever since I had a little nugget of my own I get really excited about all holidays. Columbus Day! YES! St. Patrick's Day...we are wearing ALL GREEN! Halloween? We're going to the pumpkin patch, carving pumpkins and roasting pumpkin seeds. So obviously for Halloween Bradley is going to wear the cutest costume ever and we are going to parade around asking for candy. And that morning, even though it's a Friday, I think I'm going to make him pancakes.

Pancakes are a rare occurrence in my household (meaning they're only made on the weekends), but when I do make them I like to switch them up. Adding blueberries, chocolate chips and bananas are some of our favorite ways to spruce up pancakes. But in the fall? Pumpkin. And cinnamon. And nutmeg.
These pancakes are light, thick and fluffy. Basically all the requirements for the perfect pancake are met in this recipe. Since the pancakes already have so much flavor, I only needed a tad bit of butter on top of mine to make them perfect. These are a really fun fall breakfast treat the whole family will enjoy! Especially on Halloween morning!

Printable Recipe

Makes about 12 pancakes

  • 1 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tbsp. vegetable oil
  • 1 1/2 cups all-purpose flour
  • 2 tbsp. brown sugar
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • Butter, for cooking
  • Maple syrup, for serving (optional)
In a large bowl, mix milk, pumpkin, egg and vegetable oil together.

In a medium bowl, mix flour, brown sugar, cinnamon, nutmeg and salt together. Slowly add the dry ingredients into the wet ingredients, mixing well. Stir until combined.

Heat griddle or pan over medium heat. Add a teaspoon of butter to the pan and allow to melt.

Pour 2 tablespoons of batter in a small circle onto the griddle. Continue making pancakes, making sure pancakes are not touching. Cook on the first side until bubbles form on the top. Flip the pancake over with a spatula and cook until golden brown, adding more butter, if necessary, to keep the pan moist. Repeat until all the batter is gone.

Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.

Source: SK Original

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