I posted this delectable recipe last fall, but in the light of pancake week, decided to give an encore performance. During the fall season we find pumpkin in everything from pies, cookies, casseroles, soufflés and even hot steamy beverages. Since pumpkins are mostly available any time of year, these noteworthy golden circles of wonder can be served up fresh any time of year!
The blend of cinnamon, nutmeg, ginger and allspice give these delectable pumpkin pancakes the perfect kiss of sweetness. The cinnamon infused maple syrup complements leaps with its warm, buttery, cinnamony goodness. In my opinion, the ideal fall breakfast.
1 1/2 cups milk: whole (preferred) or 2%
1 cup pumpkin puree
2 tablespoons melted butter
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
In a bowl, mix together the milk, pumpkin, egg, butter and vinegar. Combine flour, brown sugar, baking powder, baking soda, spices and salt in a separate bowl. Stir into pumpkin mixture just until combined—a few lumps are OK.
Heat a lightly oiled griddle or sauté pan over medium heat. Pour or ladle batter onto griddle; using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Cinnamon Infused Syrup
This is a lovely, simple and scrumptious alternative to regular maple syrup. Serve warm over French toast, waffles, buttermilk pancakes or these beautiful fall-colored pancakes!
3 tablespoons butter, salted, melted
1/4 cup maple syrup (real only please)
1/2 teaspoon cinnamon, ground
In a small saucepan over medium heat, melt butter. Whisk in maple syrup and cinnamon. Warm to desired temperature and serve.
Microwave Instructions: In a small microwave-safe bowl, microwave butter for 30 seconds until melted. Whisk in maple syrup and cinnamon. Microwave for an additional 20-30 seconds if desired until syrup reaches preferred temperature.