Saturday, October 23, 2010

Pumpkin Spice Pancakes

I'm a little of a pumpkin fanatic. Joe hasn't succumbed to the joys of pumpkin yet, but my brother loves it, so he loves when I bake with it and share. These pancakes were good, but not OMG good. Truly, I felt I could hardly taste the pumpkin, but I loved the added spices. I topped them with apple butter, and was in Heaven.

Recipe from Annie's Eats


1¼ cups all-purpose flour - 5.31 ounces
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter


In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)

Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, apple butter, and/or whipped cream.

Source: Annie's Eats, adapted from Joy the Baker, originally from Martha Stewart


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