The pumpkin pancakes will start your fall mornings right! Easy enough for a weekday, delicious enough for a weekend brunch.
Pancakes were a staple breakfast item growing up. It’s no wonder that my dad ended up making all different kinds over the years. First, I introduced you to his Buttermilk Pancakes. Now I have these for you, using my last bit of fresh pumpkin puree also supplied by my dad – he’s so handy! (You could try to use canned, but I definitely prefer fresh pumpkin puree, plus the batter will be thicker with canned.) While I was growing up in Upstate New York, he even tapped maple trees from the woods in our backyard for homemade syrup! Unfortunately those days are over and we are now forced to purchase from the store.
This recipe is also used for Applesauce Pancakes, simply by substituting the pumpkin puree for applesauce (again, I tend to use Homemade Applesauce). If this recipe isn’t quick enough for your morning routine, you could pre-mix the dry ingredients the night before and seal in an air-tight bag/container.
Post updated 9/26/17, picture above is the original.
1 egg, beaten
1 cup milk
2 cups fresh pumpkin puree*
2 Tbsp unsalted butter, melted
2 cups Bisquick (or homemade pancake mix)
1/2 cup corn meal
2 Tbsp brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
- In a large bowl, mix together the egg, milk, pumpkin and butter.
- In a separate bowl, combine the Bisquick, cornmeal, brown sugar, cinnamon, nutmeg and allspice, stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the griddle, brown on both sides and serve hot. (I topped mine with chopped pecans!)
*If you used canned pumpkin, it may result in a thicker consistency, so add more milk or water to thin.
Source: Adapted from my Dad