On Thanksgiving morning I woke up early even though I worked a late shift so I decided to make myself a good breakfast. I remembered seeing a pumpkin pancake recipe in my new cookbook, How to Bake Everything. I decided to make pumpkin spice pancakes with cranberry syrup, homemade sausage and eggs.
The pancakes turned out to be the best I have had in a long time. They were incredibly thick but still fluffy. The pancakes were a little more dense then normal because of the pumpkin. I tinkered with the spices a just a bit. In my opinion, the problem with most pumpkin pancakes is just not enough spices. I also substituted allspice for the ground cloves. These pancakes are going to be on the menu for a long time.
Pumpkin Spice Pancakes
3/4 cup flour
1 TBS brown sugar
1 tsp baking powder
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves or allspice
1/4 tsp salt
1/4 cup canned pure pumpkin, not pumpkin pie filling
1/2 cup milk
1 TBS canola oil
3 TBS lightly beaten egg
Heat a griddle or large skillet over medium low heat. Combine the flour, brown sugar, baking powder, spices and salt in a medium bowl. In a small bowl, combine the pumpkin, milk, egg and canola oil. Add the pumpkin/milk mixture to the dry ingredients. Stir until just combined. Some lumps in the batter are fine. When the pan is hot, spray the pan with non-stick cooking spray. Ladle about 1/4 cup of batter into the skillet for each pancake. Cook, undisturbed, until bubbles appear on the top of the pancake, about 2 to 4 minutes. Gently, lift the pancake and check if the pancake is light brown on the bottom. When the pancake is ready, flip the pancakes over and cook another 2 to 3 minutes. Serve with syrup.
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