Tis the Season for Pumpkin Pancakes
You know you want ’em. So why not surrender to the siren song of pumpkin and the glory of autumn spices?
This time of year I make Pumpkin Pancakes almost every weekend. Well, until pumpkin no longer shows up on the store shelves after the holidays. These pancakes just feel and taste extra special this time of year.
The bonus is you’re enjoying the flavors of the season without a ton of extra fat and calories. After all, if you were going to make pancakes anyway for breakfast – these don’t add a lot of fat and calories like an extra dessert or a few cookies.
Pumpkin is a fat-free vegetable and doesn’t contain a lot of calories. Spices add layers of flavor without calories. Yes, there’s a little extra sugar in this recipe. Brown sugar to be exact. But you’ll probably end up using less maple syrup at the end as a result.
Just make your normal pancakes as usual and add in the pumpkin and spices. You save time by using a pancake mix. After all, it’s the weekend. You want something tasty and special for breakfast but you don’t want to spend hours in the kitchen measuring ingredients. Yes, you have an extra hour this weekend after “falling back” and turning back your clocks – but wouldn’t you rather use that extra time to kick back and take it easy?
This recipe has a slightly different texture from regular pancakes. They are less dry inside and have more of a moist, custard-like texture inside while still retaining their crispy edges.
I compared several brands of pancake mix. I discovered most mixes include adding pretty close to the same ingredients. I like to use Trader Joe’s Multi-Grain Pancake Mix. This recipe works well with Hungry Jack’s mix, too.
- Oil for cooking – I suggest canola oil
- 1-cup, pancake mix
- 1/2-cup, milk
- 2 eggs, lightly beat with a fork
- 1-tablespoon, canola oil
Turn the stove on medium to medium-low heat. Put about two tablespoons of oil in a large skillet and swirl to coat. Put skillet on heat. Turn oven on to warm or lowest heat.
Mix the remaining ingredients in the list above to make basic pancake batter. To this you add:
- 3/4-cup, canned pumpkin (I like Trader Joe’s brand because it’s organic)
- 1/4-cup, packed brown sugar
- 1/2-teaspoon, salt
- 1/2-teaspoon, cinnamon
- 1/4-teaspoon, nutmeg
- 1/4-teaspoon, ground cloves
- 1/4-teaspoon, ground ginger
Add all these ingredients to the basic pancake batter above. Mix to combine. If the batter seems a little dry add a splash of milk and mix again. Use a 1/4-cup measure to drop pancake batter onto the hot, oiled skillet. Cook until bubbles come to the top and the edges of these pancakes look dry. Flip over and cook until done. Remove to the warm oven while you make the rest of the pancakes.
NOTE: Top with pure Maple Syrup. If you like nuts a little chopped walnuts or pecans sprinkled on top will take your Pumpkin Pancakes to the next level.
NOTE: I found a great article about the health benefits of pumpkin. It’s a powerhouse of good things for your body. Click here to read and eat up!