I've never been much of pumpkin eater but this fall I was suddenly struck by a pumpkin-eating mood. These are one of the things I tried.
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Pumpkin Pancakes
Source: New York Times
Yields: 12-16 depending on the size you make
1 1/2 c all-purpose flour (they are also good with half whole, white wheat flour)
2 T sugar
1 1/2 teas baking powder
3/4 teas baking soda
3/4 teas kosher salt
1 1/2 teas cinnamon
1 teas ground ginger
1/8 teas freshly grated nutmeg
1 1/2 c buttermilk
3/4 c pumpkin puree
2 eggs
3 T melted butter, vegetable oil, or coconut oil, plus more for greasing skillet or griddle
1 teas vanilla extract
Begin heating your skillet or griddle on your stovetop at medium-low heat.
Mix the dry ingredients including spices together in a large bowl until well combined. Set aside.
In a medium bowl, whisk the wet ingredients together until well combined.
Pour the wet ingredients into the dry ingredients and using a rubber spatula stir with a folding motion until just combined. You'll have a few small lumps which are okay. The batter will be quite thick. I advise not adding liquid if you want to keep them puffy.
Lightly butter the skillet or griddle and drop the batter using either a quarter cup measure or a spring-type ice cream scoop. Leave plenty of room between pancakes for spreading.
Cook for a minute or two until the batter begins to brown on the bottom and starts to bubble on the edges. Flip carefully and continue to cook for a couple minutes until the pancakes are deep golden brown and puffy. Repeat until all the batter is used. Serve. These are nice with toasted pecans and maple syrup. You might consider adding the pecans to the batter.
You can keep the pancakes warm in an oven heated to 225F. I like to put them on a cooling rack so they don't get soggy.
