Cinnamon, ginger and allspice infuse this pumpkin pancake recipe with favorite fall spices making it a perfect holiday breakfast treat or ultimate weekend brunch dish. Top off with pure Vermont Maple Syrup and you’ve attained perfection.
The air is cool and crisp; the clear blue skies are dappled with clouds, and you instinctively desire the spices of fall to flavor your meals. This is exactly the way I feel when autumn comes to town. And that love of autumnal spiced comfort food carries on into the holiday season.
Like so many other dads, mine would make breakfast on many Sunday mornings. The ONE guaranteed delicious dish he had in his repertoire was pancakes. Dressed in my beloved Onesie footed pajamas, I slid into the kitchen on rubberized feet to help him put the chocolate chips in his famous Chocolate, Chocolate Chip Pancakes.
Childhood memories of family time and those gooey chocolate brown discs evoke so many great feelings. Pancakes will always remain special, a treat.
To the present, fortunately, I now wear more adult sleepwear and have developed an expanded palette especially when it comes to spices. These supremely scrumptious Fluffy Pumpkin Pancakes are a fave in our home; we’ve made them at LEAST a half dozen times. Which in our house means this recipe is a keeper!
FLUFFY PUMPKIN PANCAKES RECIPE RECAP
√ Fluffy, light, layered with flavor and filling – especially if you eat 3 🙂
√ Two Bowls, One Cast Iron Skillet and several licked clean plates – not too much clean up
√ Nutrients: High in Manganese, Selenium and Vitamin A
- Cast Iron – We love cooking with cast iron. We can cook with less oil, we find it has better heat retention and lastly, it’s fairly indestructible.
- Flour – Stir flour first in its original container before measuring out for your recipe. Use a spatula or knife to level off any extra flour back into its original container. This way there is no waste and you have the correct amount for your recipe.
- Two Bowl Mixing – Make a well in the dry ingredients and then slowly pour the wet ingredients into the center of the well. Use a rubber scraper to mix, scraping the sides and gently folding until barely combined.
- Golden Pancake Rule – If you have the time, allow your mixed batter to rest for 30 minutes in the refrigerator. This is especially important if you overmix the batter trying to get all those little lumps out. Embrace those little lumps! Overmixing results in developing more gluten which results in “chewy” pancakes. We ♥ fluffy pancakes.
TOOLS WE ♥ AND USED FOR THIS RECIPE
Cast Iron Skillet
(2) Mixing Bowls
Appropriate measuring utensils and cups
¼ cup Measuring Cup
- 1 cup Whole Spelt Flour
- 1 cup Gluten-Free All-Purpose Flour
- 2 tablespoons brown sugar
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- 1 egg
- 1¾ cups soy milk (plain) or whole milk
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 2 teaspoon grated lemon zest
- 1 teaspoon vegetable oil
- Whisk together, flour, brown sugar, white sugar, baking powder, baking soda and salt in a large mixing bowl.
- Combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, vegetable oil, lemon juice and lemon zest in a medium mixing bowl.
- Make a well in the dry ingredients then slowly pour the wet ingredients into the center of the well using a rubber scraper to mix. Scrape the sides and gently fold until barely combined. Don’t overmix.
- Rest your batter in the refrigerator, covered for 30 minutes (this step is optional)
- Allow your skillet come to a medium low heat. Evenly drizzle with 1 teaspoon of vegetable oil.
- Using a ¼ cup measuring cup, scoop and pour the batter into your skillet or griddle cooking the pancakes until golden brown, about 2-1/2 to 3 minutes each side depending upon how evenly your skillet or griddle heats.
- Serve topped with butter and pure Vermont Maple Syrup or any toppings you prefer!
Substitute 2 cups gluten-free all-purpose flour to make this recipe gluten-free or use your normal all-purpose flour if you don’t need to eat gluten-free or common wheat-free.
Use a cast iron skillet or your griddle to get the best golden brown results. If you don’t have either, use a wide heavy-bottomed pan.
This recipe was adapted from All Recipes
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