Fat Tuesday Pumpkin Pie Pancakes

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Pumpkin Pie Pancakes

In addition to it being Fat Tuesday, apparently today is also National Pancake Day.  As if I needed a second excuse.  When I was looking for the perfect pancake recipe for our Valentine’s dinner last week, I came across these “Pimped-Out Pumpkin Pie Pancakes” from my Looneyspoons Collection Cookbook, courtesy of Janet & Greta Podleski.  It seems that everything I have made from this cookbook has me delving into the pumpkin pie spice, but there are certainly no complaints about that.  This recipe uses half whole-wheat flour (I always use whole-wheat pastry flour as it seems to result in a fluffier texture) and half all-purpose flour, plus a cup of pumpkin — so a pretty healthy and hearty pancake.  I did cut back on the pumpkin pie spice a bit as my kids found it to be strong in the granola bars we made recently.  As expected, the kids were thrilled with another “pancake breakfast for dinner” night.  And this recipe made a ton of pancakes — we’ll be eating the rest for breakfast for sure.

Pimped-Out Pumpkin Pie Pancakes (adapted from Janet and Greta Podleski’s “The Looneyspoons Collection” cookbook):

1 cup whole wheat pastry flour

1 cup all-purpose flour

1 1/2 tsp baking powder

1 to 1 1/2 tsp pumpkin pie spice

1/2 tsp each salt and baking soda

1 can (14 oz) 2% evaporated milk (note, I used a 12 oz can plus 2 oz of milk)

1 cup canned pure pumpkin

1/4 cup brown sugar (not packed)

2 eggs

2 tbsp melted butter

1 tsp pure vanilla extract

Preheat griddle to medium heat.  Combine all dry ingredients in a large bowl — flours through baking soda.  Combine all wet ingredients in a medium bowl, whisking well.  Add the wet ingredients into the dry ingredients, and stir until just combined.  Spoon batter by 1/3-cupfuls onto preheated griddle that has been lighted coated with cooking spray.  Gently spread batter to about a 4-inch diameter.  Cook 1-2 minutes per side, until cooked through (this batter is pretty thick, but be careful not to burn them).  The recipe suggests serving with vanilla yogurt and pure maple syrup (we skipped the yogurt, although that sounds good too).

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  1. Pingback: Week in Review (2/27-3/2) « Beautiful Disasters

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