I have been craving pumpkin so bad! I usually eat a ton of it during this time of year, but Friday was the first pumpkin anything that I have had. I opened a can of pumpkin on Thursday night to make pumpkin overnight oats. (You can see that scrumptious recipe here.) Since I had so much pumpkin left over, I decided that I would make pumpkin pancakes for dinner Friday night. I took the basic pancake recipe that I use, and added pumpkin to it. I added the rest of the can of pumpkin that I had, it was about a cup and a half. I was a little nervous at first because the batter was super thick. But, the pancakes turned out delicious. I even added chocolate chips to some of them.
For the batter, I used 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon salt, 3 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice (you could use more depending on how much spice you like), 1 and ½ cup canned pumpkin, 1/3 cup light brown sugar, 1 large egg, 3 tablespoons of vegetable oil, 1 and ½ cups milk. (I used vitamin D milk).
Turn on your griddle on to medium heat so it can be getting hot.
In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Set aside.
In another large bowl, mix together pumpkin, brown sugar, egg, oil, and milk. I used a whisk to really incorporate all of this. Make sure you break up the pumpkin and you have a smooth mixture.
Then, make a well in the middle of your dry ingredients. Pour the wet ingredients into it. Whisk this together until it is completely combined. The batter is very thick, and it gets hard to stir. You can taste it now and see if you need to add any more spices. I added more cinnamon to mine.
Next, spread butter on your griddle so your pancakes don’t stick. I used a 1/2 cup measuring cup to dip the batter out onto the griddle. It doesn’t spread the way that normal batter does, so I would have to spread it out with the measuring cup.
Cook until the edges look brown, and it starts to bubble, then flip. I made sure to use my spatula to flatten the pancake a little so it would cook all the way through. If you’re going to add chocolate chips, right before you flip your pancake, sprinkle some on. The entire batch took me about 20 minutes to cook.
These pancakes were thick and fluffy and had a strong pumpkin flavor. They were incredible! I topped them with butter and syrup, but they were good enough to eat plain! I think next time I will put some pecans on top. I ate one plain and one with chocolate chips, and then I stored the rest in a Ziploc bag. I have snacked on them the last few days. I just warm one in the microwave and then eat it without butter or syrup. You could also make a big batch and freeze them.
These pumpkin pancakes were absolutely amazing! I will definitely be making these again soon. I think they would be a great addition to Christmas breakfast!
If you like pumpkin, you should try them! You will love them!