Not too long ago it was Benzo’s birthday. Being the awesome wife that I am, I decided to get up early and make him breakfast in bed. It is finally feeling like fall around here and to me fall = pumpkin. I absolutely love pumpkin and had cracked a can open the day before to make pumpkin oatmeal. I had about a cup of pumpkin leftover, which was the perfect amount to make pumpkin pancakes.
I had never made pumpkin pancakes before. A quick Google search led me to a recipe on All Recipes that had almost 800 reviews and 4.5 stars. Sounded good to me! Here is a link to the recipe:
When I make pancakes I like to use this 8 cup pitcher/bowl thing:
It is perfect to mix up the batter and then it has a spout to pour the batter right into the skillet.
This method works best with thin pancake batters. Unfortunately the pumpkin pancake batter was super duper thick so I couldn’t really pour it. I ended up using a 1/4 cup scoop as the recipe suggested.
As for the recipe I made it exactly as written except I used almond milk and Bob’s Red Mill Egg Replacer instead of cow milk and an egg. I even used all white flour instead of swapping in some whole wheat. I told Benzo I didn’t want to “healthify” his birthday pancakes! I think he appreciated that.
Now look here at this baby:
GORGEOUS! The pancakes had a beautiful orange color, a nice spicy smell and they puffed up really thick in the pan. I love thick, puffy pancakes.
I highly recommend this recipe. The amount of spice was perfect and the pumpkin flavor was wonderful. Benzo and I both loved them. The recipe made enough for 2 days of breakfast for each of us, so it was a solid 4 servings. I kept the leftover pancakes in the fridge and then heated them up the next day. They tasted great!
Is it starting to feel like fall where you live? What other pumpkin creations have you been whipping up lately?