I sort of feel like I’m one of those giant retail stores in the sense that I’m starting all the fall festivities before the season has technically even started. I think it’s a combination of the fact that fall is my favorite season of the year and the fact that we had an awful heat wave last week that had me dreaming of cold, autumn air. All I know is that during my last few visits to stores like Target and Costco, I was totally okay with all the Halloween decorations that were set up. Usually, I’m disgruntled in that I like to enjoy the fall festivities one at a time and have them spread out to savor for as long as I can. I don’t want to feel like I need to start decorating my home for Christmas when I’m still baking pies and carving my pumpkins. This year, however, I don’t care that the kids have just gone back to school and it’s still 78 degrees out. I am ready for the pumpkin-inspired festivities!
In all my eagerness, however, I am a tad practical in that I do understand buying pumpkins right now would be ridiculous. But that doesn’t mean I can’t buy pumpkin puree! As evidenced by my recipe for homemade pumpkin spice lattes, I have already stocked up on the good stuff. So, I decided to use the puree to make some pumpkin spice pancakes. Yum, right!? These pancakes are so incredibly delicious. And they’re also pretty healthy too!
I love how fluffy these pumpkin spice pancakes are, which can be difficult to achieve when you utilize pumpkin puree. See, pumpkin can make your food dense at times, so you have to be careful with it. Using this recipe, you’ll still get light and fluffy pancakes like you do with classic pancakes, but you’ll enjoy the taste of these much like you’d enjoy a nice slice of pumpkin pie. All those fall spices mixed in with the pumpkin and brown sugar, not to mention topped off with maple syrup…heaven! I promise you these will become a staple recipe for all the holidays, not just Halloween or Thanksgiving. I can easily see my family enjoying these pumpkin spice pancakes as we sit around the breakfast table in our p.j.’s on Christmas morning. If you ask me, any recipe that can make memories and traditions in your home is always a keeper!
- 1 1/4 c all purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- tsp Half of a 1/4 ground ginger, just a dash
- 1 c milk
- 1/2 c pure pumpkin purée
- 1 large egg
- 2 tbsp vegetable oil
- Preheat oven to 200° F (to keep pancakes warm). In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices. Stir with a fork to combine well.
- Mix together the milk, pumpkin purée, egg and oil in a large liquid measuring cup. Add the wet ingredients to the dry ingredients. Whisk together until just combined.
- Heat a greased skillet or frying pan over medium heat. Once the skillet is hot, add 1/3 cup scoops of batter to the pan. Let the pancakes cook until bubbles begin to form on the top surface.
- Carefully flip with a spatula and cook the second side until golden brown. Transfer the cooked pancakes to an oven safe dish and place in oven to keep warm. Repeat with the remainder of the batter.