There are pumpkin pancakes, and then there are these most pumpkin-y pumpkin pancakes, whose robust pumpkin flavor leaves no mistake that it's fall. Plus, they use a whole can of pumpkin puree, leaving you with no pesky leftovers.
My children, hobbits that they are, have a strong allegiance to breakfast, and second breakfast, and also elevenses, and that's not counting morning snacks. Basically by noon they've put away most of the day's meals. As for me, I'm a devotee of strong coffee and no talking, please, so I'm generally discomfited by this turn of fate. Nevertheless, I have learned to make all the breakfast and brunch things, and occasionally, in the interest of zero complaints, have been known to serve breakfast for dinner.
These pumpkin pancakes evolved in response to our breakfasting situation and my annoying (to myself, mostly) insistence on avoiding recipe complacency, which means plugging away until all the minor gripes and quibbles have been decimated. For instance: pumpkin pancakes that are only mildy pumpkin-y, pumpkin pancakes that leave you with ⅔ cup pumpkin puree hanging round the fridge. Nope and nope. None of that here. These are the most pumpkin-y, veritably fall-ish pumpkin pancakes, and they use the whole can.
Making the pancakes
Let me, at this juncture, assure you that making these pancakes is a fuss-free affair, because we've only had one cup of coffee at this point, and that's not nearly enough. Basically, you dump all the dry ingredients into a big bowl and swish them around. Butter gets melted—I like to do this in a large measuring cup—which then gets mixed with eggs and milk. Wet ingredients go into dry, stir a bit, then add in the pumpkin so that you get a silky batter. That's it, they're ready to go on a hot griddle for a few minutes per side.
Looking for more easy breakfast ideas?
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- Swiss Style Muesli - How to Make Muesli Mix and Prepare Muesli
- 1 ½ cups flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 tbs sugar
- 3 eggs
- 1 ½ cups milk
- 2 Tbsp butter - melted
- 1 ½ cups 1 can pumpkin purée
- Begin by melting the butter, in a large measuring cup or small bowl, the microwave, about 30 seconds. Set aside.
- In a large bowl, combine the flour, baking powder, salt, and sugar.
- In the same measuring cup/bowl as the melted butter, whisk the eggs, then add the milk.
- Make a well in the center of the dry ingredients. Add in the milk mixture. Mix until smooth, then add in the pumpkin and combine well.
- Scoop the batter, about ¼ cup at a time, onto a lightly greased hot griddle, flipping after it begins to bubble at the edges. Brown both sides and serve right away.