Pumpkin Pancakes

October 22, 2011

We went to IHOP for dinner the other night. The “Kids Eat Free” sign in the window drew us right in, since we are suckers for free. On the menu was Pumpkin Pancakes. Although I’m not a pumpkin or pancake eater normally, I told my family I’d try to make these at home for them because they had other favorites on the menu to try that night.

I found a recipe on Allrecipes.com and tried them for breakfast this morning. The recipe says it makes 12 pancakes and serves 6, so I doubled it. That recipe made a huge amount of pancakes. We have a ton leftover to put in the freezer for some quick mornings. The pumpkin pancakes come out thick and cakey, so a couple of pancakes was plenty for each person.

They ate pancakes until full for breakfast and requested them again for dinner. Sounds like a winner recipe to me.

Ingredients

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

Directions

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

I made and a couple of alterations, but it shouldn’t change the outcome of the recipe much. I used unbleached all-purpose flour and I didn’t have allspice, so I substituted nutmeg for it. Also, when doubling the recipe, a 15 oz can of pumpkin puree worked perfectly.