My boyfriend and I don’t spend a lot of time making breakfast together in the mornings because of our work schedules but we totally love making breakfast style dinners. Usually it involves potatoes and sausages and eggs. On Sunday, I had this sudden craving for pumpkin pancakes. Don’t ask me why. Maybe its because I remembered I had a can of canned pumpkin or maybe it was looking through the Looneyspoons recipe book and finding the recipe for pumpkin pancakes but he agreed with the idea and after I mixed up the batter, he cooked it (because he’s better at it than I am).
As mentioned before, this is from the Looneyspoons collection cookbook. After the recipe, I’ll talk about the changes I did.
Makes 12 medium pancakes
1 cup all-purpose flour
1 1/2 tsp baking powder
*1 1/2 tsp pumpkin pie spice
*1/2 tsp each baking soda and salt
*1 can evaporated milk
1 cup canned pure pumpkin
1/4 cup brown sugar (not packed)
2 tbsp butter, melted
1 tsp vanilla
3/4 cup each vanilla-flavored yogurt and pure maple syrup1. Preheat griddle to medium-high heat. Combine both flours, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Mix well. In a medium bowl, whisk together milk, pumpkin, sugar, eggs, butter and vanilla.
2. Add wet ingredients to dry ingredients and stir just until dry ingredients are moistened.
3. Spoon batter by 1/3 cupfuls onto preheated griddle that has been lightly coated with cooking spray. Gently spread batter to about a 4 inch diameter. Cook for about 1 1/2 minutes per side, or until pancakes are golden brown and cooked through. Be careful not to burn them. Serve immediately topped with vanilla yogurt and maple syrup.
As any recipes, I worked with what was available to me. You will notice changes or omissions shown with the asterisks (*). In this one, the only omission with baking soda. I know its sad that I don’t have any at home. Other than that, all-purpose flour and wheat flour was replaced by gluten-free all-purpose flour. Pumpkin pie spice was replaced with allspice. The evaporated milk was replace by 1 cup almond milk. I only topped with vanilla-flavored yogurt and my boyfriend only topped it with maple syrup.
Another change would be that I don’t have a griddle so no preheating of that. I just put together the batter and made it in a non-stick pan. We also always have a problem with the thickness of the batter so we always have to add more milk or water to make it a little more liquid.
I love pumpkin pancakes (although I should try making other flavors eventually). This one was pretty good. It wasn’t too sweet and it tasted a little of pumpkins and all that. It was fluffy and delicious 🙂 How else do you describe pancakes anyways? I thought they were really great and its easy to put together. Plus, vanilla yogurt is absolutely awesome as a topping and I’m not a huge fan of it to begin with.
Do you like pancakes?
3 thoughts on “Pumpkin Pancakes!”
Love me some pancakes. I will have to try this recipe. You also answered a question for me – how to introduce Gluten Free Flour.
Yum! I love pumpkin pancakes, especially for dinner. Such a great idea.
Breakfast food at dinner! Always a winner 😉