Pumpkin Spice Pancakes

On October 18, 2019 0 Comments - Batter, Pancake, Soda

One of my favourite things my wife bakes is pumpkin pie. She buys a large can of pumpkin puree and goes to town. She mentioned that a small amount was left over so I thought, what about a pumpkin spice pancake? This is a spin on my Lemon Milk Pancakes adding pumpkin and three spices. I found many of the other recipes too strong. The aroma of pumpkin pie was in the air. The only trick is the pumpkin tends to thicken up the batter. I found if I poured it then spread it out some the resulting pancakes were nicer.

Also the batter is orange so it turns dark quicker. Again, I thought the pancakes were done when it was just them turning dark. Great with butter and some maple syrup. If you have any left over, just place on a rack to cool then bag and freeze.


Pumpkin Spice Pancakes
 
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Recipe type: Pancakes
Serves: 12 or 24 (4") pancakes
Ingredients
2 Cups Batter
  • 1 cup (125 g) All Purpose Flour
  • 1 tsp (5 g) Granulated Sugar
  • 1 tsp (5 g) Baking Powder
  • ½ tsp (4 g) Baking Soda
  • ¼ tsp (2 g) Sea Salt
  • ½ tsp (4 g) Cinnamon
  • ¼ tsp (2 g) Ginger
  • ⅛ tsp (1 g) Cloves Powdered
  • 1 (50 g) Eggs
  • 1¼ cup minus 1 TBSP (285 g) Milk
  • 1 TBSP (15 g) Lemon Juice
  • ¼ cup (50 g) Pureed Pumpkin
  • 1½ TBSP (25 g) Unsalted Butter, melted OR Sunflower Oil
  • ½ tsp (3 g) Vanilla extract
  • For griddle surface - Non-stick spray or vegetable oil
4 Cups Batter
  • 2 cups (250 g) All Purpose Flour
  • 2 tsp (10 g) Granulated Sugar
  • 2 tsp (10 g) Baking Powder
  • 1 tsp (7 g) Baking Soda
  • ½ tsp (3 g) Sea Salt
  • 1 tsp (7 g) Cinnamon
  • ½ tsp (3 g) Ginger
  • ¼ tsp (1 g) Cloves Powdered
  • 2 (100 g) Eggs
  • 2½ cups minus 2 TBSP (570 g) Milk
  • 2 TBSP (30 g) Lemon Juice
  • ½ cup (100 g) Pureed Pumpkin
  • 3 TBSP (45 g) Unsalted Butter, melted OR Sunflower Oil
  • 1 tsp (5 g) Vanilla extract
  • For griddle surface - Non-stick spray or vegetable oil
Instructions
  1. Turn on griddle. Heat until drop of water sizzles
  2. Griddle - 350°F/180°C/Gas 4
  3. In a large bowl whisk dry ingredients
  4. In a medium bowl whisk eggs, milk, pureed pumpkin, butter/oil and vanilla extract
  5. Add ½ of the wet mixture to dry and whisk. This makes it easier to work out the lumps. Then add the remaining wet and whisk.
  6. Apply non-stick spray or oil to the griddle.
  7. Pour ¼ cup batter to make 1 pancake. Spread out with ladle to avoid it getting too think.
  8. Bake on side until many bubbles appear on surface and the edges are set, about 2-3 minutes. As the batter is dark, the pancake will look more done then it is.
  9. Holes will appear, pop and not fill in.
  10. Flip over and bake until bottom golden brown, about 2 minutes
  11. Remove and serve

 

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