Pumpkin Pancakes

by Jess on November 1, 2012

in Breakfast, Jess and Frank, Recipes

How’s your sugar hangover this morning?  I find it best to ease off the sweets post-Halloween – no need to cut yourself off cold-turkey.  ;)

I’m a pretty sentimental gal.  I get teary-eyed every time I see the Thai cell phone commercial where a family says farewell to their daughter at the train station when she leaves for college in Chiang Mai.  This Halloween brought out the total sap in me.  All October I felt nostalgic for the Midwestern Halloweens of my childhood with leaves underfoot and chili on the stove.  My office had a Halloween party complete with kids in pumpkin costumes with chocolate-smeared mouths, and it made me all sorts of emotional with simultaneous feelings of joy and homesickness.

In this expat life of ours, there are two ways to tackle these moments of sentimentality about life back in the U.S.  1) Cozy up at home and be reflective or 2) go out and celebrate in our own new way.  Last night, we chose the second, and we had what was a very fun, and decidedly non-traditional Halloween.

We went out for tacos and drank Coronas with lime.  Spooooky, right?

And just when I was worried I wouldn’t have a single sweet all day, Frank surprised me with some treats.  Fancy treats, at that.

Mint Chip Maltballs = heaven in a crunchy, chocolate-coated bite.

Though we were short on traditional fall activities this year, we were not short on pumpkin.  This may go down as the fall of the pumpkin breakfast.  I’ve been putting pumpkin in every single breakfast item that has come out of our kitchen.  I even put it into baked oatmeal for a variation on my favorite baked oatmeal, but Frank deemed that to be far less delicious than these pumpkin pancakes.

Pumpkin pancakes are a win-win in my book because, not only does that pureed pumpkin add a good dose of healthful things to breakfast, but it somehow makes them extra light and fluffy.  The texture of these is soft like cake, with a crisp golden exterior.  They are not overly sweet;  let a little syrup do the legwork on the sweetness front.

I have to mention quickly that I’m an absolute convert to homemade pancake mix, which I first wrote about here.  I’ve shared the recipe again below, because it’s just that good.

Thanks to the mix, and the ease at which I can now make pancakes in any number, most Saturday mornings you’ll find us hanging out at the kitchen counter, sipping coffee and contemplating pancakes hot off the pan.  They’re great plain or with blueberries, but the pumpkin are most definitely my favorite.  They’d probably be even better with a few chocolate chips tossed in.

Pumpkin Pancakes
 
Prep time
Cook time
Total time
 
The addition of pumpkin and a pinch of spice make these easy pancakes a fall favorite.
Author:
Recipe type: Breakfast
Serves: 3-4
Ingredients
  • 2 large eggs
  • ¾ cups milk
  • ¾ cups pumpkin purée (from a can)
  • 1 tsp. vanilla extract
  • 1½ cups Homemade Pancake Mix (recipe below)
  • 2 Tbsp. granulated sugar
  • 1 tsp. pumpkin pie spice
  • butter, for greasing the pan
  • butter and syrup (for serving)
Instructions
  1. Place a large skillet over medium-high heat.
  2. Whisk the eggs in a large mixing bowl until the yolks and whites are evenly combined. Stir in the milk, pumpkin purée, and vanilla extract. In a separate mixing bowl stir together the pancake mix, granulated sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet ingredients about ½ cup at a time, stirring them with a wooden spoon just until combined (don't overmix - the batter should be quite lumpy).
  3. When the skillet is hot, lightly grease the surface with butter. Gently ladle the pancake batter onto the griddle. When bubbles begin to set around the edges and the skillet-side is golden, gently flip the pancakes. Continue to cook 2-3 minutes longer until the pancake is cooked through. Serve immediately.

 
Homemade Pancake Mix
 
Prep time
Total time
 
Store a batch of this easy, homemade pancake mix in the pantry, and have pancakes on the table in just a few minutes any time you want.
Author:
Recipe type: Breakfast
Ingredients
  • 6 cups all-purpose flour
  • 1 and ½ teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 tablespoon kosher salt
  • 2 tablespoons granulated sugar
Instructions
  1. Combine all ingredients in a large lidded container and shake vigorously to combine. Store at room temperature for up to 3 months.
Notes
To make pancakes to serve 3-4: Whisk together 2 eggs, 2 cups buttermilk (I typically substitute ¾ cup plain yogurt and 1 and ¼ cup skim milk), and 4 Tbsp. melted butter. With a wooden spoon, stir in 2 cups of Homemade Pancake Mix just until combined. Pour pancakes onto a hot griddle, greased lightly with butter. Source: Alton Brown

 

{ 7 comments… read them below or add one }

1 Claire @ Claire K Creations November 2, 2012 at 6:33 am

I love your little jar labels Jess so cute!
I don’t blame you. I’m a big sap with ads like that and I live 1km away from my family. It must get very hard at times being so far away.
Seems you had a pretty good Halloween nonetheless. At least you’ll be able to unleash 3 (?) years of no-Halloween in one BIG celebration on your first holiday when you’re back in the States.
Claire @ Claire K Creations recently posted..More ways with Broccolini baby broccoliMy Profile

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2 Jess November 2, 2012 at 7:24 am

Claire – you’re so right! That’s going to be one big Halloween celebration when we get back! Hope Will enjoyed his Dexter cupcakes!!!

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3 Katie (The Muffin Myth) November 2, 2012 at 2:41 pm

I know exactly what you mean. Although I *did* have the joy of baffling Stockholmers by attempting to take a bunch of kids out trick or treating. They just don’t get it here. Now that we’ve been in Sweden for a few years and are here for the foreseeable future, I find myself dreaming of escaping back for a proper Halloween (and Thanksgiving) at some point in the future. I’ve processed the pumpkin I carved, and the puree is waiting to be turned into many things – including pancakes! Yum! And I just so happen to have been gifted, by a friend with whom I exchange gifts with every October 31st no matter where in the world we are, with a precious bottle of Canadian maple syrup. This is just perfect!
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4 Alyssa {Suitcases & Sweets} November 3, 2012 at 10:13 am

Champagne Thanksgiving and Corona Halloween?? I like your style, friend! These pancakes look fantastic. I made pumpkin pancakes with coconut flour during my 30-day, but am definitely going to need to give these a go. Some things just shouldn’t be gluten-free. ;)
Alyssa {Suitcases & Sweets} recently posted..Chicago & Pumpkin Ale CupcakesMy Profile

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5 Jess November 3, 2012 at 10:18 am

Glad you’re back “on” gluten…although coconut flour sounds pretty tasty!

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6 Karista November 6, 2012 at 11:26 pm

Jess love your homemade pancake mix! And I do love pumpkin. Together they make a fabulous breakfast. You’ve inspired me. I’m making pumpkin pancakes this weekend!
Wow, so great you can find tacos and corona where you live! One of my favorite meals. Have a great week friend!
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7 Kate | Food Babbles November 7, 2012 at 3:39 am

Oh yum! This is my kind of breakfast. I adore all thing pumpkin so these are something that needs to be made in my kitchen asap! Lovely
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