Nothing shouts “autumn!” like the flavour of pumpkin and all the spices in these pancakes. Pumpkin is so very quintessentially American to me. We have them in England, that’s true but we don’t have Thanksgiving and we don’t get into Halloween in the same spirit as America. Plus canned pumpkin may be available at home (British readers?) but it’s by no means as easy to come by or popular.
Anything pumpkin-flavoured just puts me in the mood for the holidays and these pancakes, inspired by Annie’s Eats, were the perfect November morning breakfast fare.
Pumpkin Spice Pancakes (original recipe here):
1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter
- In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.
- Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)
- Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.
- Serve with cinnamon sugar, maple syrup, and/or whipped cream.
I had mine with cinnamon sugar and maple syrup and they were pretty great if I do say so myself. Such a seasonal recipe with the nutmeg, cinnamon and ginger really coming through – they would be perfect for Thanksgiving morning or a late night supper. Yum!