pumpkin pancakes.

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!


pumpkin pancakes

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!

Ingredients:

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

Directions:

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

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13 Responses to “pumpkin pancakes.”

  1. #
    1
    Bev Weidner — September 25, 2011 at 9:41 pm

    I love that you stacked like 25 pancakes there on that there diddly plate.

    Can I please unhinge my jaw on that stack o’ bliss?

    Cool, cool.

  2. #
    2
    Katie — September 26, 2011 at 10:33 am

    I am SO with you on the “not a big breakfast person” thing! I usually eat a bowl of oatmeal or yogurt for breakfast…I can’t handle something heavy and decadant at that ponit in the day. However, dinner time? You betcha. I actually made a huge Dutch baby pancake with roasted pears and apples for dinner the other night…it was glorious! Now I want some pumpkin pancakes though…maybe with some chocolate chips added in? I’m a sucker for chocolate chips…

  3. #
    3
    Danguole — September 26, 2011 at 3:23 pm

    I also refuse to miss out on breakfast food just because I sleep in too long most weekends. These look gorgeous!

  4. #
    4
    Melissa — September 26, 2011 at 4:50 pm

    Yummmmmmmm….. So do you prefer to make your brown butter from unsalted or salted butter?

  5. #
    5
    Kaitlin — September 27, 2011 at 11:03 pm

    Ahhhhhh!!! I ALWAYS remember breakfast. That’s the first thing I do when I wake up! I’m glad you at least appreciate it at dinner ;)

    Beautiful pictures!

  6. #
    6
    jaclyn — September 28, 2011 at 6:00 pm

    thanks lady! i am so bad about eating breakfast in the mornings, especially now that i have to be up at 5:30am for class! yuck. i will always and forever love breakfast for dinner, though!

  7. #
    7
    jaclyn — September 28, 2011 at 6:04 pm

    hi Melissa! i love to use unsalted butter, since when I make brown butter, I’m typically using it for baked goods. that way, my recipe ratios aren’t thrown off by the salted butter, which could certainly make baked goods too salty if you’re also adding salt. but if you’re using it for savory applications, you can use either salted or unsalted butter. i hope that helps!

  8. #
    8
    jaclyn — September 28, 2011 at 6:05 pm

    thank you so much! personally, i think late breakfasts on the weekend are the best ever! there’s something really fun about eating pancakes in your pajamas at 2pm on a Sunday :)

  9. #
    9
    jaclyn — September 28, 2011 at 6:06 pm

    i LOVE dutch baby pancakes! so delicious. i would so add chocolate chips to the pumpkin pancakes, i’m such a sucker for pumpkin and chocolate together! i wish i could eat a bowl of oatmeal…i just can’t get past the texture!

  10. #
    10
    jaclyn — September 28, 2011 at 6:07 pm

    girl, you know how i roll. big-ass stacks of pancakes, tiny-ass plates. it’s pretty gangster.

  11. #
    11
    adventureswithben — September 28, 2011 at 9:49 pm

    Pumpkin puree – is that from a can or real pumpkin?

  12. #
    12
    natali — October 3, 2011 at 12:35 am

    I tried this pumpkin pancakes and I can say, that we had best breakfast yesterday. Thank you for this great recipe.

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