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 hand...it 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

pumpkin brown butter buttermilk pancakes, and the theory of fluffiness

Why thank you Erin, I do make some awesome breakfasts. :)

I want you all to know how committed I am to NaBloPoMo. Right now, I'm in my living room, surrounded by stacks of boxes. I'm on the ground because the desk has been disassembled. There is no food in my apartment except pumpkin pancakes and pumpkin cupcakes (to come later). I'm moving.

But, life is about priorities, and I believe in free choice. Despite many, many grumblings from the peanut gallery, I will not be battered by the winds of logic, practicality or reason. I will choose to make pumpkin pancakes with half my kitchen equipment while loading the other half in boxes. That is what this country is all about. I'm mixing my metaphors. I'm tired.


Anyways, you're not here for my rambling. You're here for food. Good food, not like the bad food I tried to foist on you all a few days ago. Well, call these pancakes pizza because they are delivering.

So... buttermilk pancakes from scratch. I know. I know you get lazy. We all do. I know there's a box of mix in your pantry that can look pretty easy and sexy first thing Saturday morning. But let me appeal to your inner love for fluffiness, which, along with laziness, lives inside all of us. It is what makes frosting so irresistible, down comforters seem like heaven, and it is what ensures the survival of mostly useless animals like baby kittens and bunnies. These pancakes are like that. Like frosting+down comforter+baby bunnies. Fluffy. Box mix can't play this game.

I tried these with pumpkin, brown butter and some spices. I have more recipes I want to share with brown butter. It's a recent love affair of mine. Here's a tip on how to use it. Melt your butter in a light colored saucepan (so you can gauge the color change easily). Wait for it to froth, then turn clear, then turn brown. Your kitchen should smell amazing by now. Pour the butter out into a bowl, and cool slightly. Add to something: risotto, batter, cookies, mouth...and eat. Yum. Hopefully I'll have a cupcake and risotto recipe up for you soon. In the meantime, try these pancakes. No, I mean, print this out, go to your kitchen, and try these pancakes.

pumpkin brown butter buttermilk pancakes
makes about 1 dozen 4 inch pancakes

1 cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 cup sugar
dash of nutmeg, cinnamon, allspice (come on people, don't be afraid of the uncertain)
1/4 cup butter (1/2 stick)
2 large eggs
1 cup buttermilk
6 tbsp pumpkin puree

1. Brown butter in light colored saucepan. Pour into small bowl to cool.
2. Whisk pumpkin puree and buttermilk in another bowl, set aside.
3. Sift flour, baking soda, baking powder, salt, sugar and spices together.
4. Whisk eggs (I beat mine with a mixer). Add buttermilk and butter. Whisk in flour, being careful not to overmix. Stop when the batter is still lumpy but you don't see visible flour.
5. Set non-stick pan over medium heat. Add batter in 1/4 cup additions (makes a 4 inch pancake). Wait until bubbles have mostly popped and top has set before flipping (about 4-5 minutes). Cook 1-2 minutes more and remove to covered container to keep warm.


Back to the boxes. But I think I'll have a cold pancake first.



Yuuuuum,
Linda