Monday, November 7, 2011

Pumpkin Pancakes

This is a tale of pancakes.

It's my spin on the Pioneer Woman's recipe for Perfect Pancakes.  I suppose there's nothing special about these pancakes... except that these are better than all the others. 

They're made from scratch. 

Why make pancakes from scratch?  Why the hell not?  A box mix requires measuring the dry ingredients, then measuring, adding and mixing all the wet stuff.  A scratch recipe requires measuring the dry ingredients, then measuring, adding and mixing all the wet stuff. 

See the similarities?

Scratch pancakes actually do taste better.  And I swear, it takes a grand total of about sixty seconds more, but you can control the ingredients.

Try adding some cornmeal.  Sub wheat flour for white.  Or add pumpkin.

Yessss....  Perfect Pumpkin Pancakes. 

Pumpkin is a superfood- as in super good for you, and super delicious, and super fall-like.  I know you are fully capable of employing google to look up the nutrition benefits of pumpkin.  (if you did google it, you'd find it's low in calories and high in fiber, antioxidants, mineral and vitamins)

Therefore, the pumpkin counteracts the pancake itself.

I'm pretty sure about that.

Perfect Pumpkin Pancakes

3 cups Plus 2 Tablespoons Cake Flour
1/2 teaspoon Salt
3 Tablespoons Baking Powder
2 Tablespoons Sugar
1 1/2 Teaspoons best quality Cinnamon
1 Pinch Nutmeg
2 1/2 cups Milk
2 whole Large Eggs
1/2-2/3 cup Canned Pumpkin Puree (plain, not pie filling)
4 teaspoons Vanilla
2 Tablespoons Butter or Margarine

Extra Butter
Maple Syrup, Peanut Butter, Applesauce, and/or Joy the Baker's Super Simple Roasted Apples.

Mix dry ingredients in a large bowl, then mix wet ingredients in another bowl.  Add wet ingredients to dry ingredients, and stir gently until just barely combined.  Lumps are ok.  Melt butter or margarine and add it to the batter, stirring gently to combine.

A glorious, gloopy mess.  Have no fear, it's just pancakes.

Preheat a greased skillet or pan over medium-low heat, and ladle about 1/2 cup of batter per pancake.  Cook until golden brown. Top with butter, syrup, peanut butter, applesauce or roasted apples.

I voted for roasted apples and peanut butter.

Beep liked butter, a little syrup, and roasted apples.

One batch of pancakes makes plenty for a hungry family of five, or feeds a smaller group with generous leftovers.  I allow our leftover pumpkin gems to cool completely, then package them in pairs.  Five packages went into the fridge for breakfast that week, and the remainder went in the freezer.  Done and done.



  1. What you said is sooo true about the box mix thing. I am guilty of having a box of Trader Joe's Multigrain Baking mix in my cupboard that I bought just to make pancakes haha, but you have made me re-evaluate :) Pumpkin makes nearly anything taste better, especially if that anything has the work "cake" in it.

  2. Those look so good! And you are absolutely right: scratch is better!

  3. I swear I did a similar recipe using leftover acorn squash or something, but apparently didn't blog about it. Anyhow, this looks delicious and extra nutritious. Nice job!


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