Do you ever come across a recipe and totally disregard it because you think it doesn't follow your flavor profile, might be too time consuming, or whichever mood you find yourself in at the moment just has you disregarding delicious recipes that you should otherwise consider? That was this recipe for me.
My sister-in-law was drooling over the recipe in Saveur magazine and I wanted to drool, too. However, the drool just didn't flow, but ever the competitor, I knew I had to make said recipe because I needed to be first to eat the drool-worthy creation.
I'm not sure if my sister-in-law ever got around to making Pumpkin Spice Pancakes, but I finally did. And the household applauded. Something about my house being a routine pancake house. Needless to say, Pumpkin Spice Pancakes are whipped up in my kitchen several times during the fall season. I hope the same for your kitchen.
Hmmm. Not sure what to say about this photo other than, yep...here are some ingredients on my counter. Ready to call-to attention. The original recipe called for 1 cup heavy cream and 1/2 cup milk. Heavy cream doesn't regularly hang out in my fridge, but 1/2 & 1/2 does....so you can guess what happened. One cup 1/2 & 1/2 and 1/2 cup milk. I think you could use any combo of milk, just so you use a total of 1 1/2 cups.
Lots o' spice in this pancake. I didn't heap, but if you so chose to heap, you shall heap generously.
Griddle me fancy. Did I just say that?
On the other side. Who am I?
Almost done
Time to eat!
Printable Recipe Here
Pumpkin Spice Pancakes
adapted from Saveur Magazine
yield: about 16 pancakes
prep time: 10 minutes
cook time: 20 minutes
1 3/4 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1/4 teaspoon allspice
1 cup canned pumpkin
1 cup 1/2 & 1/2
1/2 cup milk
2 eggs
Prepare batter: In a large bowl combine flour, sugar, baking powder, salt and spices; stir well with a wire whisk. In a large liquid measuring cup, measure out 1/2 & 1/2 and milk, add eggs and beat until combined. Add pumpkin and milk mixture to flour mixture and stir until just combined.
Prepare griddle: Heat a large griddle over medium-high heat and coat with non-stick cooking spray or butter.
Cook pancakes: In batches, using a 1/4 cup measure, drop batter unto hot griddle. Cook pancake until starting to bubble in the center and cooked through around the edges, about 3-4 minutes. Flip and cook 2-3 minutes more, until cooked through.
Serve: Move pancakes to an oven-safe plate and keep warm in a 200 degree oven or serve immediately with maple syrup and butter.
Mmmm. These look so yummy, I want to make them!
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