In the spirit of Halloween, I am sharing my pumpkin spice pancakes recipe. I first made pumpkin spice pancakes last Thanksgiving when I had a can of leftover pumpkin puree. I had intended to make a pumpkin pie using the puree, but decided to make apple pie instead because Kevin preferred apple pie over pumpkin pie. I didn’t know what to do with the can of pumpkin puree so I incorporated the puree into pancakes. This was before I discovered a delicious way to incorporate pumpkin puree into a pumpkin spice crumb cake. Read more about my pumpkin spice crumb cake here. I’ve tested different ratios and proportions of dry to wet ingredients until I came up with my preferred ratios for these pancakes. I love the flavors of pumpkin spice mixed with pumpkin puree. These pancakes are slightly sweet, fluffy, and tender. It is simply the perfect treat for Halloween—no tricks involved.
Pumpkin Spice Pancakes
· 1 cup all-purpose flour
· 1 tablespoon baking powder
· ½ teaspoon baking soda
· ½ teaspoon pumpkin spice
· 2 tablespoons fine sugar
· ¼ teaspoon kosher salt
· 1 cup whole milk
· ½ cup pumpkin puree
· 3 tablespoons unsalted butter, divided into six ½ tablespoon pieces
Directions:
1) In a large bowl, combine the flour, baking powder, baking soda, pumpkin spice, sugar, and salt. Gradually add the whole milk and combine until a smooth batter form. Fold in the pumpkin puree.
2) Heat a large frying pan on medium heat. Add ½ tablespoon of unsalted butter. Using a ¼ cup measuring cup, scoop the batter and pour onto frying pan. Repeat the process, frying two pancakes at a time. Repeat with the remaining unsalted butter and pancakes. The batter yields about 6 pancakes using the ¼ cup measure. Let pancakes stand for about a minute before serving.
3) As an optional step, dust the pancakes with confectioners’ sugar.
Takeaways: The pumpkin spice blend I use has nutmeg, ginger, cinnamon, and allspice. These pancakes taste best fresh off the skillet.