Spiced Pumpkin PancakesPrint
If you are like me, after Thanksgiving you have a couple of cans of pumpkin the in the pantry that didn’t make it into the pies. This is excellent news. And this is the reason that when Food Network asked our merry little band of #ComfortFoodFeast bloggers to hit the topic of pancakes, I knew exactly what ingredient to reach for first.
With a curtsy to Kenny Shopsin for providing some recipe inspiration.
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ kosher or coarse salt
- 2 large eggs
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup whole milk
- ¾ cup half-and-half
- Vegetable or canola oil for cooking the pancakes
- Butter or maple syrup to serve
1. In a medium sized bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, cloves, and salt.
2. In another medium-sized bowl whisk the eggs lightly, then add the pumpkin, milk and half-and-half and whisk to blend. Add the liquid ingredients to the dry and whisk until just combined.
3. Heat a large skillet over medium high heat and lightly oil the pan. Add the pancake batter in ¼ cup portions, using the cup or a spoon to spread out the batter a bit (it is thick). Cook the pancakes for about 2 minutes per side until they are nicely browned and cooked through. Serve it with butter or syrup, or both – seriously both if you want a huge treat.