When Cyndy at Daily Cynema posted a recipe for Pumpkin Pancakes, I knew I had to try them. One of the neighboring towns to my hometown has a Libby pumpkin processing plant, so they have a Pumpkin Festival every year. They offer many pumpkin treats, including pumpkin pancakes, and since I’ve only been able to have their pumpkin pancakes twice in my life (too early and too much of a line to go), I wanted to see if I could make some of my own. Unfortunately, the first time I attempted to make these was a failure. The outsides cooked, but the insides were still gooey. I had used a whole can of pumpkin, and the texture inside may have just been because of the texture of pumpkin, but it was hard to tell if it was that or if they were undercooked. This time, I opted for about half a can of pumpkin, or 3/4 cup. They turned out perfectly this time. You do have to watch how you cook them, I found for me, low heat and a longer cook time was what I needed to get them to cook fully without overbrowning the outsides. With some maple syrup, these make a wonderful breakfast!
Pumpkin Pancakes
What you need:
2 cups dry pancake mix (like Bisquick)
3 tablespoons brown sugar
1-1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon all spice
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1-1/2 cups milk
3/4 cup pumpkin puree
1 egg, beaten
1 teaspoon vanilla extract
1 tablespoon vegetable oil
How to make it:
Mix together the dry ingredients in one bowl, then mix together the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and stir until well combined. Heat an electric griddle or a griddle on the stove to just under medium heat, grease with oil or butter. Pour batter onto griddle to the size you want your pancakes. When pancakes start to bubble and get dry on the sides, flip to brown the other side. Cook until golden brown on both sides.
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