Spiced Pumpkin Pancakes

I have said it before, and I will say it again.  I love autumn.  I love everything about autumn, including the food.  One of my favorite autumn-y foods is pumpkin.  Around this time of year I often start making all sorts of pumpkin dishes.  So even though it is still in the 80's around here (seriously, I am about to go a bit nutty) I decided that autumn cooking should commence.  We'll start with Spiced Pumpkin Pancakes.  Mmmm.

I found this recipe over at epicurious.com at one point and it has continued to be a winner with my family.  I made some minor tweaks - reducing the amount of sugar, making my own "pumpkin pie spice", and using low-fat or nonfat milk instead of whole milk.  Instead of whatever your normal weekend breakfast might be, I suggest trying these pumpkin pancakes.  They are lovely.

First whisk all of the dry ingredients together, or get your sous chef to do it for you!  I have no idea why the clever girl is making this goofy face.  Maybe it is because she is 4.  That is my best guess...  Anyway, the original recipe calls for 3 TB of sugar here, and I use 2 TB instead.  I don't want my pancakes to actually taste sweet, just to have that nice pumpkin pie sort of taste.  For me, 2 TB is perfect. 

 Whisk the wet ingredients (except the egg whites) together in another bowl.

Mix the wet ingredients with the dry ones.  Beat the egg whites until stiff and gently fold them into the batter. 

Scoop the batter onto a hot buttered griddle and cook until bubbly, then flip.  As the anticipation mounts, warm your maple syrup!

Spiced Pumpkin Pancakes
adapted from Bon Appetit
1 1/4 cups unbleached all purpose flour
2 TB sugar (original recipe calls for 3TB)
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice (recipe follows)
3/4 teaspoon salt
1 1/3 cups milk (low-fat or nonfat milk)
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1 teaspoon vanilla extract

 

Pumpkin Pie Spice

4 teaspoons cinnamon

2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon nutmeg

Mix all ingredients together in a small airtight container and use as recipes call for the pre-made spice!

 

Whisk first flour, sugar, baking powder pumpkin pie spice and salt in large bowl. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl and blend well.  Add pumpkin mixture to dry ingredients and whisk just until smooth.  Beat egg whites in another medium bowl until stiff but not dry. Gently fold whites into batter in 2 additions.  Brush a large nonstick skillet with butter and heat over medium heat. Working in batches, pour batter by 1/4 to 1/3 cupfuls onto skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup. 

Makes 15-19 pancakes, depending on the size.

Printable Recipe

These pancakes are so light and fluffy and delicious.  Why do I only make them in the autumn and not all year round?  I have no idea.  Maybe they'd be less special if they were a common occurrence in our house.  Regardless, it is time to celebrate autumn with some hot pumpkin pancakes.  Dig in!