Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 tablespoons brown sugar
- 1 cup pumpkin puree
- 2 eggs
- 1 1/2 cups milk
- 1/4 cup vegetable oil
Special equipment needed:
- Fluted pancake pan
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and brown sugar.
2. In a separate bowl, whisk together the pumpkin puree, eggs, milk, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat the fluted pancake pan over medium heat and lightly grease with cooking spray.
5. Pour the batter into the pan, filling each mold about 2/3 full.
6. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
7. Remove the pancakes from the pan and repeat with the remaining batter.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes 12-14 pancakes
Nutritional information:
- Calories: 160
- Fat: 6g
- Carbohydrates: 22g
- Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Maple syrup can be used instead of brown sugar.
- Almond milk can be used instead of milk.
Variations:
- Add chocolate chips or chopped nuts to the batter for extra flavor.
- Top with whipped cream and cinnamon for a festive twist.
Tips and tricks:
- Make sure to grease the pancake pan well to prevent sticking.
- Use a measuring cup or ladle to pour the batter into the molds for even pancakes.
- Serve with butter and syrup for a classic pancake experience.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the pancakes in the microwave or toaster oven until warmed through.
Presentation ideas:
- Stack the pancakes on a plate and drizzle with syrup.
- Arrange the pancakes in a circular pattern on a platter for a beautiful display.
Garnishes:
- Top with whipped cream, chopped nuts, or fresh fruit.
Pairings:
- Serve with bacon or sausage for a hearty breakfast.
Suggested side dishes:
- Fresh fruit salad or yogurt parfait.
Troubleshooting advice:
- If the pancakes are sticking to the pan, try greasing it more thoroughly or using a non-stick pan.
Food safety advice:
- Make sure to cook the pancakes until they are fully cooked through to prevent foodborne illness.
Food history:
- Pumpkin pancakes have been a popular fall breakfast dish for decades.
Flavor profiles:
- These pancakes are sweet and spicy with a hint of pumpkin flavor.
Serving suggestions:
- Serve with butter and syrup for a classic pancake experience.
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