Pumpkin Pie Pancakes

Pumpkin Pie Pancakes Recipe

In the words of John Travolta, “Sandy. Oh, Sandy.”

I was in Charlotte, North Carolina over the weekend for a wedding and was scheduled to head back to New York City on Sunday. Three days, seven canceled flights, and one superstorm named Sandy later, and I am currently in … Charlotte, North Carolina. Like many of my fellow New Yorkers, once I do make it back to Manhattan, I’ll be without power for at least a week. No elevators + living on the 24th floor = the workout I never wanted.

Who would’ve known these Pumpkin Pie Pancakes would be the last meal my trusty stove would churn out before losing its juice? If pumpkin pie is your seasonal sweet of choice, then dessert becomes breakfast by whisking pumpkin purée and spices into quick-fix homemade pancake batter. After a few minutes on a hot griddle, you’ll be slicing into a stack of flavor-packed flapjacks. Now if getting back to New York was only so simple!

Pumpkin Pie Pancakes Recipe

And now you can take your breakfast game to a whole new level by tuning in to my video below for tips and tools for perfect pancakes. (Hint: It’s all about the fish spatula!)

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Pumpkin Pie Pancakes

Yield: 4 servings

Prep Time: 40 min (includes resting)

Cook Time: 5 min

Ingredients:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1 Tablespoon sugar
1 cup canned pumpkin purée (not pumpkin pie filling)
1 1/4 cups whole milk
1 egg
4 tablespoons unsalted butter, melted
Vegetable oil

Directions:

Sift together the flour, baking powder, salt, cinnamon, nutmeg, allspice, ginger and sugar in a large bowl. Set it aside.

In a separate bowl, whisk together the pumpkin with the milk, egg and melted butter.

Make a well in the dry ingredients then pour in the wet, stirring to combine. Allow the batter to rest at room temperature for 30 minutes.

Heat a large sauté pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes. (See Kelly's Notes.)

In batches, scoop 3 to 4 tablespoons of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking until no longer doughy in the center. Serve the pancakes with your choice of toppings, including maple syrup, fresh fruit, nuts or whipped cream.

Kelly's Notes:

You can substitute 1 teaspoon pumpkin pie spice for the cinnamon, nutmeg, allspice and ginger.

Make sure you are using pure pumpkin purée rather than pumpkin pie filling.

The true indication for when to flip a pancake is when tiny bubbles appear in the center. Flip it any sooner and you'll be left with a runny mess!

A fish spatula is my go-to gadget for flipping pancakes since it is small and flexible enough to easily maneuver in a pan.

There's no need to waste an entire pancake's worth of batter to determine if you oil is hot enough. Instead, simply add a tiny drop of batter to the pre-heated pan. It should sizzle immediately, otherwise your pan is not hot enough and the pancakes will become sponges soaking up any and all oil.

Comments

  1. 1
    #

    says

    I hope you make it back to NYC safely and that you don’t have to walk up those 24 floors too many times before the power comes back!

    These pancakes look so fluffy and delicious :)

  2. 3
    #

    says

    Good luck when you get back to NY! Hope everything gets back to normal fast! My family is NJ is pretty much going through the same thing with all the damage done to Atlantic City…ugh.

    Your pancakes look and sound DELISH! :)

  3. 13
    #

    says

    wow that first shot of the pancakes on the fork with the syrup dripping down – outrageous!! love it. good luck with your trip back to NYC – thoughts with you! DC just got dumped by rain, but seems like north got hit much harder :( xo

  4. 17
    #

    Helen says

    Thinking of you at this time, and hoping you return safely — and with power — so I don’t miss your gorgeous recipes too much!

  5. 19
    #

    says

    Your photo is absolutely stunning.
    My thoughts are with you and everyone else up there!! What a mess. I hope you get home soon and your power back on even sooner. Hugs.

  6. 20
    #

    Pamela Johnson says

    Thanks for this recipe! Due to food sensitivities in my youngest child–I vegan-ized these with rice milk and applesauce. Delicious! Not to mention the health benefits of the pumpkin. Keep ‘em coming! I love Fall comfort foods.

  7. 21
    #

    says

    There is always the odd conflicting feeling when you were “supposed” to be in the middle of a tragedy, but miss it. Mostly grateful that you’re safe, with a twinge of guilt for not being in the mix.
    My NYC friends have power restored, but it took so long. And I have felt especially guilty for the gorgeous LA weather ever since the storm hit, wish I could ship some east.
    Hope you are safe and well, wish there was something I could do help the East Coast, text to the Red Cross haven’t eased my guilt!

    And, can I say how gorgeous these pancakes are?

  8. 24
    #

    Ruth says

    These pancakes were terrible. 1 tsp of salt is way too much–they might have been saved if I had gone with my instinct and used 1/2 tsp. and they definitely needed more sugar. Maybe 2-3 Tbl sugar. I made these for my kids and even covered in syrup we had to throw them away. They were that bad. Great idea though. We love pumpkin pancakes. We will just be going back to our favorite recipe. Sorry :(

  9. 25
    #

    Colette says

    Good recipe. I have to admit that, because mom always did, I omit salt in recipes and use salted butter instead. And due to my own fear of fat ;) …I cut the butter to 2 Tbs. Very tasty with agave syrup on them, and my picky husband even liked them!

  10. 26
    #

    Bridie says

    We think these are wonderful! My 2 year old is devouring them as I write this. He loves them! Delicious recipe and beautiful photos.

    • Kelly Senyei replied: — September 23rd, 2013 @ 9:59 am

      I’m so glad you and your son are enjoying the recipe!

  11. 27
    #

    says

    That first shot is seriously AMAZING! How did you manage to catch the drip of syrup so perfectly? Do you use a tripod?

    • Kelly Senyei replied: — September 25th, 2013 @ 7:08 pm

      Thanks so much, Erika! It took a lot of patience, but no tripod. I just held my camera with one, the syrup with the other and had the fork balanced in a glass. The creative things we do when we’re a team of one :)

  12. 28
    #

    says

    Why the oil in the pan? Usually when I make pancakes I just spray it between every two or three.

    • Kelly Senyei replied: — November 13th, 2013 @ 10:22 am

      Hi Brittany – the oil functions the same way as cooking spray, so you can use one or the other. Hope that helps!

  13. 29
    #

    Kim says

    How many pancakes is four servings?

    • Kelly Senyei replied: — November 26th, 2013 @ 5:20 pm

      Hi Kim! It depends on how big you make your pancakes, but if they end up around 4 inches in diameter, you should have about 16 pancakes, so 4 per person.

  14. 31
    #

    Joan says

    I have to echo another comment above – these pancakes were not good. Maybe if I used applesauce instead of the melted butter and added far more sugar, I could tweak them enough that we would enjoy them. I sadly just wasted almost an hour and we have no breakfast.

    Pictures were great and is what encouraged me to try the recipe.

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