Sunday, October 12, 2014

Pumpkin Pie Pancakes

Recipe and photo courtesy of Kelly Senyei at


1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1 Tablespoon sugar
1 cup canned pumpkin purée (not pumpkin pie filling)
1 1/4 cups whole milk
1 egg
4 tablespoons unsalted butter, melted
Vegetable oil


Sift together the flour, baking powder, salt, cinnamon, nutmeg, allspice, ginger and sugar in a large bowl. Set it aside.
In a separate bowl, whisk together the pumpkin with the milk, egg and melted butter.
Make a well in the dry ingredients then pour in the wet, stirring to combine. Allow the batter to rest at room temperature for 30 minutes.
Heat a large sauté pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes. (See Kelly's Notes.)
In batches, scoop 3 to 4 tablespoons of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking until no longer doughy in the center. Serve the pancakes with your choice of toppings, including maple syrup, fresh fruit, nuts or whipped cream.
Kelly's Notes:
You can substitute 1 teaspoon pumpkin pie spice for the cinnamon, nutmeg, allspice and ginger.
Make sure you are using pure pumpkin purée rather than pumpkin pie filling.
The true indication for when to flip a pancake is when tiny bubbles appear in the center. Flip it any sooner and you'll be left with a runny mess!
A fish spatula is my go-to gadget for flipping pancakes since it is small and flexible enough to easily maneuver in a pan.
There's no need to waste an entire pancake's worth of batter to determine if you oil is hot enough. Instead, simply add a tiny drop of batter to the pre-heated pan. It should sizzle immediately, otherwise your pan is not hot enough and the pancakes will become sponges soaking up any and all oil.

1. I followed the recipe exactly.  
2. These pancakes are very moist.  If you're thinking they will taste like other pumpkin baked goods, you will be disappointed.  There is pumpkin flavor, but it's not overwhelming, and they are not super sweet.  Use heated maple syrup to add sweetness, or top with powdered sugar, fruit, etc.
Family Rating

Make sure your griddle is hot!

Smelling delicious...

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