Monday, December 2, 2013

Pumpkin Cinnamon Pancakes

Joey always makes the pancakes. We used to have pancakes and eggs every weekend, and Joey would make the fluffiest buttermilk pancakes (from a mix) ever. He also usually handled the eggs, and I would take care of making the veggies for our eggs, and maybe getting coffee prepped. We finished off our giant bag of pancake mix from Sam's Club, and haven't bought any since. Joey decided to make me pumpkin pancakes, to finish up our Thanksgiving cooking. He found the recipe himself, and I realized once he showed it to me, that it was one I had already pinned on pinterest. It's a good thing he found it, since I have so many recipes on pinterest that I can never get to all of them.

The pancakes were so good! They're a bit thicker than regular pancakes, and almost had a muffin-like texture. We didn't make the streusel in the original recipe (check out Two Peas and Their Pod for those directions), since we didn't want to go overboard with how decadent they were. I love that we always have everything on hand to make them, and they could easily be made into banana bread pancakes or applesauce pancakes, by subbing out the pumpkin.

Recipe: Pumpkin Cinnamon Pancakes
Adapted slightly from Two Peas and Their Pod
Yield: 5 large pancakes

3/4 cup all purpose flour
1/2 cup whole wheat flour (we used white whole wheat flour)
2 tbsp light brown sugar
2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
1 cup milk (we used unsweetened vanilla almond milk)
1/2 cup canned pumpkin
1 egg
2 tbsp canola oil
1 tsp vanilla extract
Butter or cooking spray for pan

In a large bowl, whisk together the flours, brown sugar, baking powder, salt, and spices. In a medium bowl, whisk together the milk, pumpkin, egg, oil and vanilla. Add the wet ingredients to the dry ingredients, and whisk until just combined.

Heat a pan over medium-low heat, and coat with cooking spray or butter. Drop ~1/3-1/2 cup of batter onto heated pan, and spread out so it is all one thickness. (The batter is pretty thick, so otherwise you'll end up with a mound in the middle that doesn't cook all the way through, and burned edges.)

Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip over, and cook another 2-3 minutes, until golden brown. Continue until you have used all of the pancake batter.

Serve with a sprinkle of cinnamon or pumpkin pie spice, and your favorite pancake syrup.

If you like this recipe, check out the recipes below!

Overnight Cinnamon Rolls


Baked Pumpkin French Toast           

French Toast with Homemade Crusty Bread