We may be well stuck in to the cold days of winter, but in my mind it is still pumpkin season! Pumpkin and other squashes are such wintery foods, I see no need for pumpkin to be banished at the end of autumn! These pumpkin pancakes are the perfect winter breakfast: warm, filling and full of winter spices. I actually think that they make a great Christmas breakfast too! They are ready in 10 minutes and are oh so yummy with a drizzle of maple syrup and some chopped pecans.
Tips for Perfect Pancakes:
This is something I get asked a lot over on Instagram, getting perfect pancakes is a bit of an art form and it really takes practice! However, there are a few key things that I have learned from many pancake failures!
- You need plenty of baking soda. For fluffy pancakes you really need quite a lot, I find around 1/2 tsp per serving is a good guideline.
- The batter needs to be thick, but still pourable. The perfect batter should pour nicely out of the cup in to the pan to give an even shape, but it should not spread very far and you should have to spread it a bit with the back of the cup.
- No oil. Oil = frying = crispy pancakes! Perfect pancakes are fluffy but still soft. Adding oil crisps them up!
- A great pan. A good nonstick pan or griddle is essential to allow you to not use oil. My pancakes flip easily in my pan without sticking at all.
- Be patient! Flipping too early is a recipe for disaster. Wait until the bubbles come through to the top of the pancake to flip.
- Low-medium heat. Start out on medium while heating the pan and cooking the first pancake, but quickly turn it down after that otherwise the bottoms will burn.
Now let’s make some pancakes!
- 1/3 cup pumpkin puree
- 1 cup plain flour or gluten-free flour
- 1 egg or flax egg
- 1 cup milk I recommend almond milk
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 2 tbsp maple syrup
- 1 tbsp chopped pecans
- In a large bowl, mix together the flour, baking soda, spices and a pinch of salt.
- In another bowl, whisk together the egg, milk and pumpkin.
- Gradually add the wet ingredients to the dry, stirring after each addition. Your batter should be pourable, but fairly thick. Add more milk to thin or a bit more flour to thicken as needed.
- Heat a large nonstick frying pan or griddle over medium heat, I find that pancakes work best with no oil added!
- Pour 1/4 cup of batter in to the pan and spread out lightly with the back of the scoop or a spoon. Cook for 2-3 minutes on each side, waiting until the bubbles come through on the first side to flip. I always cook one pancake in the first round as the pan always seems to be heating up and the first round are never the best!
- Repeat with the rest of the batter, cooking around 3 in the pan at a time, until finished.
- Top with your favourite toppings!