Pumpkin pancakes for breakfast have been a favorite with my teenagers for quite a while. Many years ago I received a gourmet mix from some fancy store and my children wanted nothing else. The problem was that they only sold pumpkin during the Fall Holiday Season. I bought many tins of it each year, at the after holiday sale, and it would have to last until the next year. The past two seasons they did not sell it and I tried other special flavors, etc… Nothing could replace the old one. Maybe it was the familiarity of the old mix or just the memories of years gone by that couldn’t be replaced.
Like every busy girl, I never quite found the time to try out recipes on my own. So this Fall rolls around and I am on a mission to find the perfect pumpkin pancake recipe for my family to enjoy! One that would replace the old mix of years gone by. One that would become our new breakfast pancake tradition. Sounded easy I thought but boy was I surprised at the results of my ongoing search. After years of waiting, my poor children had to put up with one disappointment after the next for a whole week of testing. Who would have thought that so many pumpkin pancake recipes could be so varied in their results.
I finally found a couple of recipes that were acceptable in flavor to me and did a bit of creative magic to make my own. I love things spicy and tend to add a little pinch of many flavors to whatever I am making. I also like things simple, especially in the morning. I am calling this my own because it was inspired a bit by others, but an original to me when I made them.
So here I share with you one of my favorite things in life, my recipe for —
Wendys Perfect Pumpkin Pancakes!!
3 Tablespoons melted butter
1 Cup milk
1/2 Cup pumpkin puree
3 Tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 and 1/4 Cups flour
In a medium size bowl mix all of the wet ingredients together and then the spices, followed by the flour. I add them in the order I have them listed above. Easy.
Grease (a spray makes it easy) and heat your griddle, or pan, to a medium high temperature. I use a 1/4 Cup measuring cup to scoop the batter on to the griddle. Easy. When bubbles form on the top, flip and cook on the other side. Easy. My recipe makes 16 medium sized pancakes when scooped with my 1/4 Cup method.
Now the fun begins as you serve them up for yourself, or your very lucky friends and family! Top with your favorite Maple Syrup or the pancake topping of your choice! This is the Very Easy part!
So my adventure of searching for our new favorite pumpkin pancakes comes to and end, and the new tradition of sharing them with my children and eating them begins. I have a feeling this recipe will be with us for a very long time! Enjoy!! What is your favorite pancake recipe?