Have you ever experienced the amazingness of a big stack of maple-syrup-smothered pumpkin pancakes????
If you haven’t, you should. If you don’t like pumpkin, you shouldn’t….but boy are you missing out.
Pumpkin pancakes are a beloved thing of beauty in our family. But only during the fall. They probably wouldn’t taste right if made during the other seasons, but we’ll never know because it’s against my religion to make them at any other time.
So, I made these this morning for Rooster & the kids. Here’s what someone’s plate looked like…
Looks kind-of yummy, huh.
When I make pumpkin pancakes, I have to be in the mood. I can’t feel rushed, or else they won’t turn out right. Plus they take a pretty long time to make for a family of our size, so even if I’m in a fabulous mood when I start, rushing me can wreck that mood for the rest of the day.
Not really. 😉
This morning, I actually was rushed because they turned out just *that* good. Before I could get one batch out of the pan, someone was asking for more. I kept thinking…ahhh….these will be mine….and then someone would bring back an empty plate. I’m sure you’ve been there before.
I’ve realized that I don’t have all the kitchen tools I need to serve breakfast efficiently because this is all I can get into one skillet.
I seriously need one of those big tray-looking skillets for something like this. I also need a kitchen about 5 times bigger…I think I’ll ask Santa for that this Christmas. I’ve been decent this year.
Anyway, back to the pancakes. Rooster made these for me about 8 years ago for the very first time. He used a recipe out of Southern Living and all I can remember is that they were SO YUM. But since then, I’ve made some adjustments and written my own recipe that has *NEVER BEEN SHARED WITH ANYONE EVER*.
But today is your lucky day. I’m feeling rather generous….and I’m hoping that this might bump up my chances with Santa for a bigger kitchen.
The Broody Chick’s Pumpkin Pancakes
- 1 1/4 cup self rising flour
- 3 heaping tbsp sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1 large egg
- 1 cup milk
- 2 tbsp melted butter + butter for cooking
- 1/2 can of pumpkin puree
- Preheat skillet to medium low.
- Preheat oven to 200°. Cover a baking pan with tin foil and place it in the oven. If you aren’t serving these all at the same time, you can omit this step. You want to serve these pancakes warm, so I just add each batch to the baking pan as I finish.
- In a large bowl, combine all the dry ingredients and whisk them together.
- In a separate bowl, combine the egg, milk, melted butter, and pumpkin and mix thoroughly using a whisk.
- Pour the wet ingredients into the dry ingredients and mix with a mixer until well combined. (the batter will be a little thick, which is what you want)
- Add butter to skillet. If the heat is too high, the butter will start to burn and turn brown. You don’t want this. So lower the heat if this happens.
- Using a 1/4 cup measuring cup (or whatever works best for you), pour batter onto the skillet (I make mine about 3 inches in diameter) and wait until you can see that the bottom of the pancake is cooked. Because the batter is a little thicker, it’s really important to make sure that you cook these all the way through. Patience is important….don’t rush these by turning up the heat.
- Serve with maple syrup or honey or honey butter….whatever your family prefers.
**I have to double this recipe to feed my brood. If you are feeding more than 4 adults, you may want to do the same thing. If you’re cooking for a family of 4 or 5, you should be fine with the original recipe.
Here’s to experiencing the amazingness, y’all!