Sunday, November 8, 2009

Piggyback Pumpkin Pancakes

A confession: Linda told me on Friday night that she was going to make pumpkin pancakes. Saturday morning rolled around, and as I looked into my fridge to decide what to make for breakfast, I spied a can of pumpkin. It was just sitting there, calling to me.

So yes, I too made pumpkin pancakes. And as if a double post isn't a big enough faux pas, I forgot to take pictures.

I know, I know! But let me explain. I don't take pictures of EVERYTHING that I make, because really, that would be so time consuming, not to mention unnecessary. I usually decide what I want to post about, then make it and take pictures. So Saturday morning, when I made these pancakes, I didn't even think about posting them because Linda already planned to do it, and did an amazing job!

But after serving these pancakes, I knew that they were something special. In the words of my breakfast guest: "They are like pancakes, but they don't taste like nothing! Wow!" And then we spent the rest of the morning planning how to sell this recipe to McDonalds and make a billion dollars. *Sigh wishful thinking... But really, these were a BIG hit!

So, instead of keeping this great pumpkin pancake recipe for myself, I have to piggyback on Linda's post and share it with you. I hope you're not pumpkin-ed out.

Pumpkin Spice Pancakes
Adapted from The Novice Chef
makes about 16 pancakes
  • 1 1/4 c. flour
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 1 1/4 tsp pumpkin pie spice
  • 3/4 tsp salt
  • 1 1/3 c. vanilla soymilk (the original recipe calls for regular milk, but this is what I had on worked out great!)
  • 3/4 c. canned pumpkin
  • 4 large eggs, separated
  • 1/4 c. unsalted butter, melted
  • 1 tsp vanilla extract (I omitted this because I used vanilla soymilk...)
  • Maple syrup and powdered sugar to serve with
  1. Whisk dry ingredients in large bowl to blend.
  2. In another bowl, whisk milk, pumpkin, egg yolks, melted butter and vanilla to blend well.
  3. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).
  4. Using electric mixer, beat egg whites in another medium bowl until soft peaks form.
  5. Fold whites into batter in 2 additions.
  6. Brush large nonstick skillet with oil; heat over medium heat.
  7. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side.
  8. Repeat for all of your pancakes
  9. Serve with maple syrup and dusted with powdered sugar

1 comment:

  1. Hi Erin!!

    So I found a recipe for pumpkin pancakes and thought I bought all the ingredients... Oops on me for buying sweet potato pie filling instead of pumpkin. But! At the end of my recipe it called for caramel syrup instead of maple, which, in moderation (read: barely there dribbles) it was divine. Like, di-vine. I made silver dollar sized rounds of heavenly goodness and it all worked out in the end. But, like you both, I am a huge fan of fall and the readily available harvest that comes with it. By which I of course mean cans and cans of pumpkin. Yummy!



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