fall harvest pumpkin pancakes


halloween and a four-day weekend filled with parties and events gave plenty of opportunity for great fall food recipes. from appetizers to pancakes in the morning for a group of  boys, i was able to feast on opportunity to cook. this morning. pumpkin was on my mind since we were going to be carving them today. the idea of pumpkin pancakes came to fruition when i remembered i had 3 boys sleeping in the basement  because my son had a sleepover. these pancakes are fluffy and not too dense. sometimes my experiments with adding something healthy to a pancake mix ends up with a dense pancake. this ratio offers a soft and fluffy pancake with a subtle pumpkin flavor that does not over power the essence of a pancake. so worth it…


1 1/4 c all-purpose flour

2 tbs sugar

2 tsp  baking powder

1 tsp cinnamon

1/2 tsp ground ginger

1 tsp salt

1/4 tsp nutmeg

pinch of ground cloves

1 cup milk

1/2 c pumpkin puree

2 tbs melted butter

1 egg

maple syrup

cinnamon sugar, optional

creme fraiche, optional

whisk the flour, sugar, baking powder, cinnamon, g ginger, salt, nutmeg, and ground cloves. in a separate bowl, combine the milk, pumpkin puree, butter, and egg. gently fold the mixture into the dry ingredients.

heat a nonstick skillet over medium heat and pour about 1/4 c of the batter for each pancake. cook the pancakes about 3 minutes per side, until golden brown. serve with syrup, and butter, if desired. a fresh dollop of creme fraiche and a sprinkle of cinnamon sugar is a great final touch.

bon appetit

recipe adapted from martha stewart.


About tasteinspired

This entry was posted in breakfast and brunch, comfort food, healthy options, holiday recipes, thanksgiving recipes, vegetarian and tagged , , , , . Bookmark the permalink.

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