Pumpkin Spice Puffed Pancakes
photo by MarthaStewartWanabe
- Ready In:
- 25mins
- Ingredients:
- 13
- Yields:
-
8-10 pancakes
ingredients
- 1 cup flour
- 1 tablespoon brown sugar, packed
- 2 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon, ground
- 1⁄2 teaspoon ginger, ground
- 1⁄2 teaspoon nutmeg, ground
- 1⁄8 teaspoon clove, ground
- 1 egg, beaten
- 3⁄4 cup milk
- 2 tablespoons milk
- 1⁄2 cup pumpkin puree
- 2 tablespoons vegetable oil
directions
- Preheat a large skillet or griddle to medium heat.
- In a medium mixing bowl, stir together flour, brown sugar, baking powder, salt and spices.
- In another medium mixing bowl, whisk one egg until frothy. Then add milk, pumpkin puree and vegetable oil and whisk until combined.
- Make a well in the center of the dry ingredients and add the wet ingredients all at once. Stir well but not too much, as the batter is meant to be a bit lumpy. Please note the batter is also thicker than your average pancake batter.
- Using a 1/4 cup sized measuring cup, pour batter onto the hot, greased skillet/griddle, leaving enough space between each pancake for them to expand. With the bottom of your measuring cup or the back of a spoon, spread out the batter in a circular motion until pancake is an even layer.
- Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. Turn and cook for another 2 minutes until golden brown. These pancakes will puff up and almost appear to split in half. Do not press on them with your spatula, or they will deflate.
- Serve hot with butter and maple syrup (or your choice of syrup). Please note the pancakes themselves are not very sweet, so the use of sweet syrup is a must.
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Reviews
-
Perfect, awesome, amazing, a "10"!!!! I followed the recipe to a "T" (I had to use soy milk) down to using the 1/4 scoop for the batter. These were perfect! I was skeptical of the thick batter but you mentioned that so I went with it.... super glad I did! I have honestly done at least 5 pancake recipes from this site and this is the BEST!!!!!
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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