These pancakes are my new fall favorite. I created the recipe when I had half a can's worth of pumpkin, left over from a cake I made earlier in the week, that I needed to put to good use. Fluffy and light, yet moist, with the perfect balance of spices, they're too good not to share. Throw a Halloween brunch or feed your family throughout the holidays. If they like pumpkin pie, they'll love these. You just may need to double or triple the recipe. Never fear, it's easy to make, easy to clean up!
Ingredients
- 3/4 cup canned pumpkin (I use Trader Joe's organic canned pumpkin)
- 1 egg
- 3/4 cup water
- 1/3 cup vegetable oil
- 1/2 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmet
- 1/4 teaspoon cloves
- 1 1/2 cups flour
- 4 tablespoons butter, melted
- 3 tablespoons honey
- 1/2 teaspoon cinnamon
Instructions
1. Heat a pancake griddle to medium-high heat (about 375 degrees). Grease with crisco shortening.
2. In a medium bowl, whisk pumpkin, egg, water, and oil. Add baking powder, salt, sugar, flour, and spices. Stir until completely combined.
3. Spoon batter onto griddle (I use my 1/3 measuring cup) and cook for one minute, or until bubbles form. Flip and cook an aditional minute. Remove from griddle and serve with Cinnamon Honey Butter.
Note: NEVER pat a pancake. I learned this from Nashville's Pancake Pantry. Pressing down on pancakes with your spatula while they are cooking pushes all the air and moisture out. For Light, fluffy, moist pancakes just gently flip them only once and never press down.
1. Stir honey, butter, and cinnamon until well mixed. Serve over pancakes and enjoy!
