I have resisted the foods of fall – even posting a strawberry recipe in late October. I could just tell you that I’m celebrating the wonder of living in California with its lingering summer growing season. But truth be told, I’m stubborn and have been clinging on to warmth and sunshine like a child clings to their favorite blankie.
Then came Halloween and like a switch, I was suddenly pumping out the pumpkin recipes. First pumpkin muffins, then pumpkin pancakes, and for the triumvirate – pumpkin granola. Let’s start with the Sunday morning pumpkin pancakes, a variation on Deb’s Perfect Pancakes – posted last April.
The batter color was stunning, a pale peachy orange which intensified coming off the butter-covered griddle. And the pumpkin pie flavor, especially when topped with toasted pecans and maple syrup was enough to convince me that it’s time to celebrate the bounty of autumn, fallen leaves, squash, cold weather, and all.
So setting my stubbornness aside, here’s the recipe:
Pumpkin Pecan Pancakes
- 2 cups all-purpose AP flour OR 1 cup AP and 1 cup white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon heaping
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cardamom optional
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon allspice
- 3/4 cup pumpkin I used organic from a can
- 1.5 cups milk OR 1/4 cup buttermilk and 1 1/4 cups regular milk
- 2 eggs
- 2 tablespoons vegetable or canola oil
- 1 tsp vanilla
- toasted pecans and maple syrup for garnish
In a medium-sized bowl, combine the dry ingredients. I usually use a fork to combine them which helps break up any lumpy bits of flour if there are any.
In another medium size measuring cup or bowl, combine all the wet ingredients and whisk together until combined.
Add the wet ingredients to the dry, combining just until most lumps are gone and dry flour is no longer visible. Do not over stir. Let the mixture sit for a few minutes if you can and then check the texture. If it seems too thick you can always add a bit more milk.
To make the pancakes, I use a stove-top griddle pan, but you can use a non-stick pan as well. And I use butter to cook them which results in an imperfect look but a delightful crunchy exterior. I use medium heat and wait until the butter is just sizzling. Add a small ladleful of pancake batter. I frequently add in nuts or chocolate chips at this stage. (I only sprinkled pecans on top because some of my family members prefer no nuts in the pancakes. You can certainly add them at this stage if you prefer.)
Be patient and wait to flip your pancake until you see some little holes/circles forming in the batter. Once they are visible, flip and they will be ready in just another minute or so.
Serve with chopped toasted pecans and real maple syrup. Eat and repeat every Sunday.