Wild & Wanderful

Ah-Mazing Pumpkin Pancakes.

Katy McKinleyComment

If you look in the recipe section of my tutorials page, you’ll realize that I’ve only actually given recipes that have pumpkin in them.  Maybe my crazy is showing a little bit when it comes to this fall fruit.  Pumpkin is a fruit, yes?  I want to call it a vegetable but I feel like it’s one of those weird things that could be considered both, at least by me.

Bennett made these pancakes for us on Sunday.  Holy crap were they good.  Seriously.  Best pancakes I’ve had in a long time.  They might even rival my Momma’s pancakes.  And that, my friends, is saying a lot.  Because I hold my Mom’s cooking at the very highest level possible.

Maybe it was because he used a real, roasted pumpkin.  I don’t know what it was but these were full of win.  You might want to unbutton your pants after inhaling these.  Because you will want to eat more than your stomach can actually handle.  Not that I did that…that would be unladylike… ♥

INGREDIENTS:

  • 1-1/2 cups all-purpose flour
  • 3-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 Tablespoon white sugar
  • 1-1/4 cups milk
  • 1 egg
  • 3 Tablespoons butter, melted
  • 1-1/2 to 2 cups of cubed, roasted pumpkin (sprinkled with pumpkin pie spice)

In a large bowl, mix ingredients together until smooth.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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HERE) is a great tutorial on how to roast your own pumpkins…and ultimately make puree.  I think it’s pretty close to how Bennett does it.