i’m not really much of a breakfast person.
let me rephrase that: i’m not a big fan of waking up and eating a gigantic breakfast. well, it’s not really even that. it’s more a combination of the fact that i’m super-forgetful, i like sleeping in, and i’m awful at time management.
i’m lucky if i remember to take my vitamins with a glass of juice before sleep-walking out the door in the mornings.
breakfast for dinner? oh hell yes. i am all about that.
i figured it would be appropriate to share these pumpkin pancakes with you today, since it’s the day before national pancake day and i really want you to eat these tomorrow. they’re just lovely.
pumpkin is a tricky ingredient to work with. if it’s under-seasoned, it kind of tastes like…wet trash. this causes people to over-correct, adding far too many spices which overwhelms the delicate, sweet flavor of the pumpkin. it’s a delicate balance. see also: a pain in the ass.
thankfully, i hit the proverbial nail on the head with these pumpkin pancakes. they’re spiced just right, allowing the wonderful natural flavor of pumpkin to shine through without being overwhelming at all. buttermilk adds tenderness and a tang to the pancakes, while whole wheat pastry flour makes them more nutritious and gives a lovely soft texture.
another thing i love about these pancakes is that they’re not overly sweet. i find that a lot of recipes call for an insane amount of sugar in the batter, which i feel is almost always a mistake. nine times out of ten you’re eating pancakes with maple syrup or some other sweet sauce drizzled on top, right? i like my BFD to be sweet for sure, yet not so cloying that i can feel myself slipping into a diabetic coma, ya dig?
these pumpkin pancakes are light and fluffy, yet surprisingly hearty. with a little bit of butter, a drizzle of maple syrup and some crispy bacon on the side, they make for an amazing meal, whether it’s BFD or actual breakfast.
pumpkin pancakes + autumn = true love!
Yield: 12 2" pancakes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
you can easily double this recipe to feed a crowd!
1 cup whole wheat pastry flour (you can use all-purpose flour, just be careful not to overmix the batter!)
3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 tablespoons light brown sugar, packed
2 large eggs
1 tablespoon brown butter, melted
1/3 cup buttermilk
1/2 cup fat free half & half (you can use regular milk, cream, or more buttermilk here if you like!)
1/2 teaspoon pure vanilla extract
1/3 cup pumpkin puree
for the brown butter
i like to make a batch of brown butter to have on hand , so i would suggest making at least one stick's worth. you can take a tablespoon from the batch for the pancakes, and allow the rest to cool to room temperature. then, store in an airtight container and transfer to the fridge for up to a month.
place butter in a small saucepan over high heat, and allow to melt. swirl the pan occasionally, and the butter will begin to make popping and hissing sounds as it bubbles up and the milk solids cook.
as soon as the milk solids have turned brown and the butter smells nutty, remove it from the heat and allow to cool.
for the pancakes
using a fine mesh sieve, sift the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg into a medium-sized bowl.
add the brown sugar, and whisk to combine the dry ingredients.
in a small bowl, whisk together the eggs, melted brown butter, buttermilk, half & half and vanilla extract. whisk to combine.
whisk the pumpkin into the wet ingredients, mixing to combine.
pour the wet ingredients into the dry, and whisk until just combined. don't overmix, otherwise you'll have tough pancakes.
whether you're using a griddle, a nonstick pan or a skillet, set it over medium-low heat.
preheat the oven to 250 degrees F.
to test if your pan is ready, flick a few drops of water onto your skillet. if the droplets sizzle and dance across the surface, you're ready to make pancakes!
spray the skillet or griddle with nonstick cooking spray, or melt 1 tablespoon of butter into the skillet.
pour about 2 tablespoons of pancake batter onto the skillet to form each pancake, leaving room in between each one so they don't stick together. i cook 4 at a time in my large skillet, but if you have a smaller surface, try cooking 3 at a time.
allow the pancakes to cook until you see bubbles form on the surface. this can take less than a minute, so don't walk away!
carefully flip the pancakes over, and allow to cook on the other side for 30-45 seconds more.
transfer the cooked pancakes to a small baking dish or cookie tray and place in the 250 degrees F oven to keep warm while you make the remaining pancakes.
serve with a pat of butter and plenty of maple syrup.
the pancakes are best eaten fresh, but you can store leftover pancakes in an airtight container in the fridge for up to 2 days, or a month in the freezer.
to re-heat from the freezer, wrap the pancakes in a paper towel and cook in the microwave in 30-second increments until heated through.
a food + words original