It seems Starbucks and Trader Joe’s have done a good job of creating pumpkin season. Pumpkin flavoring in everything from coffee to cereal, pasta to popcorn, even when the food item or beverage doesn’t have any real pumpkin as an ingredient. I get it though! The famed Pumpkin Spice Latte (PSL for people in the know) is a signal of fall, of boots and sweaters, of cozy movies by the fire. And it resembles the start of the holidays, of family and friends. I love all of this. And while I have a healthy respect for seasonal spices and ingredients, I’m not really in the “pumpkin everything” camp.
That said, I love to make our family favorite glazed pumpkin cookies and enjoy pumpkin pie or bread pudding at Thanksgiving, but other than that, that’s about all the pumpkin I need. One of my kids, however, has a birthday just days before Thanksgiving and since he was little has been a big fan of everything pumpkin. When he turned 10, I remember his specific birthday food requests: pumpkin pancakes for breakfast, glazed pumpkin cookies as the treat he wanted to share with his 4th grade class, and pumpkin pie for his birthday dessert. Pumpkin everything and I was happy to oblige.
This recipe is one of those pumpkin recipes that I not only enjoy making for my family, I also truly enjoy eating as a fall treat. They are perfectly spiced, fluffy, and are delicious with crispy slices of bacon on the side. I hope you enjoy them, too!
These fluffy pancakes have been a fall favorite in our house for over a decade. They have a hint of sweetness from the maple syrup and some added nutrition from canned pumpkin puree and ground flax seed. Our favorite way to enjoy them is with a little salted butter that is melted and whisked with warm maple syrup and drizzled over top – delicious!
- 2¼ cup flour
- 3 tbsp ground flax seed
- 4 tsp baking powder
- 1 tsp cinnamon
- 1 tsp kosher salt
- ½ tsp ground ginger
- a pinch of nutmeg
- 2¼ cup whole milk
- ¾ cup canned pumpkin puree
- ¼ cup melted butter
- 2 eggs
- 3 tbsp maple syrup
Whisk the dry ingredients in a large bowl and set aside. Whisk wet ingredients in a medium bowl. Fold wet mixture into dry mixture.
Heat a nonstick griddle or pan over medium heat. Melt some butter or coconut oil on the heated pan and pour about ¼ cup batter for each pancake. I also find using an ice cream scoop to be super easy for this job. Cook pancakes a few minutes on each side and enjoy with salted butter and warm maple syrup. They are also quite good plain!
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