Pumpkin Pancakes
I might prefer to bake my fall pumpkin pies with fresh gourds, but I never shy away from a leisurely weekend breakfast. We make pancakes quite often during the weekends, and we have mastered different recipes from red velvet to chocolate chip to peanut butter and banana. However, pumpkin flavor is our favorite. To be honest with you, pumpkin anything is our favorite. Pumpkin is sort of an inside joke for Jake and me. For the first few months of our courtship, he used to call me Cinderella.
Not that my stepmother and siblings mistreated me, I am an only child, and Pappa never remarried. Neither Jake had to go around town with the crystal slipper to find out who I was. He had my name, phone, and address. He called me that because I disappeared on him three times before I stayed for the night. Not that I was playing hard to get. I knew he was mine the first time we met. It just so happened that I finished testing knives for flaying, and I had some remains to dump and some heavy cleaning to do before I could turn my attention to him. After our first night together, I was looking in the kitchen, and he happened to have a can of pumpkin puree in the cupboard, so I made pumpkin pancakes.
He joked that my carriage wouldn’t start, so I pureed it and had sent my fairy godmother on a grocery run so I could delight my Prince Charming with a superb first meal. I was not about to change his mind. If he wants to see me as the defenseless, poor damsel that needs a man to feel secure and to grow in societal status, so be it. However, I prefer the Brothers Grimm version of the tale. A resourceful woman, spiteful, master of disguise that uses coolly calculated moves to take advantage of an oblivious man. For as long as Jake is concerned, I am happy mixing a lumpy batter and just with a “Bibbidi-Bobbidi-Boo” pancakes are ready!
If you have any leftovers, these pancakes will freeze well. After they are completely cool, I stack them in groups of three with a piece of parchment or wax paper in between each pancake. Then I wrap the stack in aluminum foil and place it in the freezer. When the time comes to eat them, I put them in the toaster. Enjoy!
Pumpkin Pancakes
Ingredients
- 2 cups flour
- 3 tsp baking powder
- 2 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- pinch of salt
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- 1 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
- 4 Tbsp vegetable oil
- 1½ cup milk
Instructions
- In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a large bowl whisk together until well combined, the sugars, puree, eggs, vanilla extract, oil, and milk.
- Using a rubber spatula, fold the dry ingredients into the wet ones. The batter should be lumpy, do not over mix to make it smooth.
- Let the batter rest for 5 minutes.
- While the batter rest, preheat the griddle or a nonstick pan over medium heat. Use cooking spray or butter to coat.
- Pour 2 heaping tablespoons of batter for each pancake spreading into a circle. Cook until the sides are firm and holes are visible in the batter, about 2 minutes. Flip and cook for about 2 minutes more.
- Serve with butter and maple syrup, if desired.
