I haven't written a post in months.
I haven't made pancakes from scratch in the last five years. Even longer than that, since it's not my go-to breakfast food. This morning was different however; I suddenly had a craving for those hot cakes slathered with creamy butter, and generously drizzled with maple syrup.
And I had leftover pumpkin puree.
Okay. I decided to make flavored pancakes not because I was really craving for them, but because I had leftover pumpkin puree. And I needed a new blog post. Whatever.
These hot cakes are really good. If you like pumpkin pie, you'll love these. The combination of classic aromatic spices with pumpkin puree makes it a delicious comfort food on a cool rainy morning.
Pumpkin Flavored Pancakes:
1 1/2 cups All-purpose flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1 Tbsp. sugar
1 cup pumpkin puree (use canned)
1 1/4 cups whole milk
4 Tbsp. unsalted butter, melted
Sift together all dry ingredients onto a large bowl. Set aside.
In a separate bowl, whisk together pumpkin puree, milk, egg, and melted butter.
Pour the pumpkin mixture onto the dry ingredients, stirring to combine. Allow the batter to rest at room temperature for 30 minutes.
Coat your pan with enough vegetable oil to cook the pancakes.