Wednesday, October 24, 2012

Pumpkin Pancakes

Wow, its been way too long without a post. We have no real excuses, just busy I guess. I have a backlog of things to type up but have been busy crafting for JJ's 1st birthday party and busy chasing him around. Yes, he's completely mobile - running all over the place. I can't believe at this time last year I was anxiously awaiting his arrival! Anyway, be prepared for a bunch of pumpkin related posts. The birthday party theme is (surprise!) pumpkins!

I am trying to get JJ to eat more "real people food" and less baby food, but he has a tendency to just throw food off his tray. I had pinned these pumpkin pancakes while ago and decided to whip them up for breakfast a couple weekends ago. I thought maybe he would like them because they are sort of sweet.
Mixing up the dry ingredients

Whipping up the wet ingredients:

Into the hot pan:

And the only "finished product" shot I got:

The Verdict: They were fluffy and sweet and delicious! JJ wasn't really interested in the fresh pancakes (he threw them on the floor), but he ate them up the next day for breakfast. I would definitely make them again, they didn't really take anymore time than regular made-from-scratch pancakes, but you do need to have buttermilk on hand (which I already had from the pumpkin donut muffins). They are definitely the perfect fall morning breakfast.

Things to Consider: This batch makes a ton of pancakes. I was only feeding 2.5 people and we only used half the batter and had a ton of cakes left over. We ate them the next day (toasted up) and I was planning on making more with the leftover batter and freezing them, but time got away from me. I would either devote more time to making the whole batch (and then freezing them) or half the recipe next time. Also, because they were so fluffy, it took me awhile to get the amount of heat/cooking time right. A couple came out looking great, but were a little wet in the middle. Anyone know any tricks on the perfect time to flip super fluffy/cake-like pancakes?

Pumpkin Pancakes from Sarah at High Heels & Grills
  • 3 cups flour
  • 3/4 tsp. salt
  • 2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 3 Tbsp. brown sugar
  • 1 (15 oz) can Libby's pure pumpkin
  • 3 cups buttermilk
  • 3 eggs
  1. In a large bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, ginger, and brown sugar, combining well.
  2. Add pumpkin, buttermilk, and eggs to dry ingredients and mix gently. {If batter seems stiff, add water until it can be easily spooned onto a griddle.}
  3. Heat griddle to medium heat and grease lightly.
  4. Scoop about 1/3 cup of batter onto griddle and let cook until lightly browned, about 3 minutes.
  5. Let other side cook again until lightly browned.
  6. Repeat these steps until all the batter is gone.

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