Breakfast

Fluffy Pumpkin Spice Pancakes

I love pumpkin…

pumpkin-pancake-stack

…it tastes like Fall.

I have made pancakes so many times that I can’t even remember how many, but it has never come out the way that I wanted… Either it was too rubbery or it lost it’s fluffiness after it was removed from the pan (and no one wants a deflated, rubbery pancake…). My husband would joke that this just may be my achilles’ heel, but after these pumpkin pancakes… it definitely is not so…Make these fluffy and lightly sweetened pancakes and surprise your loved one with breakfast in bed 🙂

pumpkin-pancake-side-view

Ingredients:

  • 2 cups all-purpose flour
  • 3 tablespoons dark brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups whole milk
  • 2 tablespoons vinegar
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 tablespoon avocado oil or olive oil
  • 2 tablespoon unsalted butter (for cooking pancakes)

Directions:

  • In a medium bowl, sift together dry ingredients, flour, brown sugar, baking powder, baking soda, spices and salt (the baking powder and baking soda give these pancakes that oh-so-greatness fluffiness)
  • In a separate bowl, whisk together milk and vinegar and let it sit for about 5 minutes (this mixture creates buttermilk or an alternative is to use 1 1/2 cups of buttermilk). Then whisk in the pumpkin puree, egg and oil.
  • Pour the wet ingredients into the dry ingredients and gently whisk until just combined (lumps in the batter are completely fine!).
  • Using a non-stick pan (I personally love using my crepe pan for pancakes) on low heat and a small dab of butter on the pan, pour 1/4 cup of batter onto the pan. To get a controlled round pancake, place the batter into a piping bag and pipe onto the pan a round circle and fill it in. I love to use butter on the pan, because it creates a nice soft crisp on the pancake, but the butter also has a lower burning point than oil, so low heat to cook the pancake is a must!
  • The pancake is ready to be flipped once you see the top side bubbles not popping anymore and you’ll see some steamed heat coming out from the top.
  • Preheat oven to 200F degrees and place the baking rack in the oven. Once you remove the pancake from the pan, place onto the baking rack in the oven to keep the pancakes warm until ready to eat! If you place the pancake directly on a plate, the heat from the pancake will cause it to become soggy.

pumpkin-pancake-overhead-view

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