Tuesday, December 2, 2008

Recipe - Pumpkin Pie Pancakes

Can’t get enough of holiday pumpkin pies? Or, do you simply love pumpkin and wish you knew a different way to use it other than in pies. If you do, we’ve got the answer for you – Pumpkin Pie Pancakes. These terrific pancakes have all the spice of pumpkin pie and are wonderful with maple syrup for breakfast, or made thin - crepe-style - and served with ice cream for dessert or brunch.

If you’re making them for brunch, you can save some time by whisking all the dry ingredients together the night before and keeping them covered at room temperature. Whisk the wet ingredients together as well, but keep them covered and refrigerated. You can even measure out the pumpkin puree and keep it covered and chilled as well.

Pumpkin Pie Pancakes


1 C. all-purpose flour
1/4 C. granulated sugar
3 T. (packed) light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon freshly grated nutmeg
Pinch of cloves
Pinch of salt
1 1/3 C. buttermilk
2 large eggs
4 T. unsalted butter, melted
2 T. dark rum
1 teaspoon pure vanilla extract
1/4 C. unsweetened pumpkin puree
Maple syrup or ice cream for topping


1. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, spices and salt.

2. In another bowl, whisk together the buttermilk, eggs, melted butter, rum and vanilla, and blend thoroughly.

3. Pour the liquid ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined. (Don't worry if the batter is a bit lumpy.)

4. With a rubber spatula, gently but thoroughly fold in the pumpkin puree.5. If necessary, lightly butter, oil or spray your griddle or skillet.

6. Preheat over medium heat or, if you're using an electric griddle, set it to 350°F. If you want to hold the pancakes until serving time (or for up to 20 minutes), preheat your oven to 200°F.

7. Spoon 1/4 cup of batter onto the griddle for each pancake, allowing space for spreading. When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown. (These are soft and puffy, so turn carefully.)

8. Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
Yield: Sixteen 4 1/2 inch pancakes

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