Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup milk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
2. In a separate bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Heat a non-stick skillet or griddle over medium heat. Grease with cooking spray or butter.
5. Using a 1/4 cup measuring cup, pour the batter onto the skillet or griddle.
6. Cook until the edges start to dry and the surface is bubbly, then flip and cook until the other side is golden brown.
7. Repeat with remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 105
Fat: 4g
Carbohydrates: 15g
Protein: 3g
Sodium: 210mg
Sugar: 4g
Fiber: 1g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Maple syrup or honey can be used instead of brown sugar.
- Almond milk or soy milk can be used instead of regular milk.
- Coconut oil or vegetable oil can be used instead of unsalted butter.
Variations:
- Add chocolate chips or chopped nuts to the batter.
- Top with whipped cream or cream cheese frosting.
- Serve with warm maple syrup or caramel sauce.
Tips and tricks:
- Make sure not to overmix the batter, as this can result in tough pancakes.
- Use a measuring cup or scoop to ensure even-sized pancakes.
- Keep the cooked pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave for 30 seconds or in a toaster oven until warmed through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or caramel sauce. Top with whipped cream and a sprinkle of cinnamon.
Garnishes:
Whipped cream, chopped nuts, chocolate chips, caramel sauce, maple syrup, powdered sugar.
Pairings:
Bacon, sausage, scrambled eggs, fresh fruit.
Suggested side dishes:
Hash browns, roasted vegetables, fruit salad.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour at a time until desired consistency is reached.
- If the pancakes are sticking to the skillet or griddle, make sure it is properly greased.
Food safety advice:
- Make sure to cook the pancakes until they are fully cooked and golden brown.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Pumpkin pancakes have been a popular fall breakfast dish in the United States for many years. Pumpkins were first cultivated in North America over 5,000 years ago by Native Americans.
Flavor profiles:
Warm and comforting, with a hint of pumpkin spice.
Serving suggestions:
Serve for breakfast or brunch with your favorite toppings and sides.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A