Thursday, October 31, 2013

Pumpkin Pancakes for Halloween

So it's Halloween, you have canned pumpkin in your cabinet, and your boyfriend suggested pancakes for breakfast? 

I've totally got you covered.

First, get together your ingredients: milk, eggs, olive oil, apple cider vinegar, vanilla extract, canned pumpkin (not pumpkin pie filling!), flour, brown sugar, baking powder, baking soda, salt, ground nutmeg, ground cinnamon, ground cloves, and ground ginger.

Mix together your spices in a medium sized bowl. Careful of the fumes. If you're not careful, you'll be smelling Christmas for days!

Add all the rest of the dry ingredients on top of that. 

And mix them until blended. Set this bowl aside for the time being.

Grab a new, large-sized mixing bowl. 

Add the rest of the ingredients and whisk them all together...

Whoops! Almost forgot the vanilla.

Take those sitting dry ingredients and add them to the wet mixture very slowly until everything is incorporated. 

It should look like this!

Take about 1/3 cup of batter and pour little circles onto your heated griddle. I usually set mine to 300-350 F. 

They're ready to flip when the sides look dry and the batter starts to bubble.

Lovely! A good pancake has a wonderful golden-brown color. Let them cook for another 5 minutes or so. 

The first batch goes onto the serving plate!

Repeat this process until all of the batter has magically transformed into delicious, pumpkin pancakes!

That's a good looking stack of pancakes.

A completed breakfast worthy of Halloween. Don't forget a drizzle of honey or pure maple syrup. 

Pumpkin Pancakes
(Makes 16-20 pancakes)


1.5 cups milk
1 cup canned pumpkin
1 egg
2 Tablespoons olive oil
2 Tablespoons vinegar
1 Teaspoon vanilla extract
2 cups flour
3 Tablespoons brown sugar
2 Teaspoons baking powder
1 Teaspoon baking soda
1/2 Teaspoon salt
1 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground cloves
1/4 Teaspoon ground ginger

1. Preheat griddle to 300-350 F.
2. Mix all dry ingredients in a medium sized mixing bowl. Set aside. 
3. In another larger mixing bowl, whisk together the wet ingredients until incorporated.
4. In small batches, slowly mix the dry mixture into the wet mixture until everything is combined.
5. Spoon 1/4-1/3 cup of batter onto the preheated griddle.
6. Cook pancake for 5 minutes on each side, or until the pancake is golden-brown and cooked through the center. 
7. Serve with breakfast!

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