Is everything pumpkin this time of year? Seems so. Last month’s Trader Joe’s flyer was pages of pumpkin. Why not jump on the bandwagon?
This is a tasty way to use up part of a can of pumpkin puree, something that I find shows up in my fridge this time of year. Again, my pancakes are not very sweet. You can serve them with maple syrup or honey to sweeten them up.
You can also use pumpkin pie spice instead of the separate spices in the recipe, if you have that in your pantry. Use 1 Tablespoon to replace the cinnamon, ginger, allspice, and cloves.
You don’t need to add the granola (see photo below), but it adds some nice crunch. I like using Nature’s Path Pumpkin-Flax Granola but you can use whatever granola you have, including my recipe made with some pumpkin seeds. 🙂
|Don’t crowd these pancakes because that makes them harder to flip|
In a large bowl, beat together the eggs, fat, and brown sugar until smooth. Mix in the pumpkin puree and buttermilk. Stir in the dry ingredients until the flour is incorporated with the wet ingredients. Some small lumps are OK.
Heat a well-seasoned or non-stick griddle over medium heat. Brush lightly with vegetable oil. Use a scant ¼ cup for each pancake, spreading out the batter to a 4″ circle. It’s fairly thick so it doesn’t spread much on its own. Sprinkle on about 1 Tablespoon of granola, if desired. Don’t crowd them in the pan. They can be tricky to flip. Flip when the bottom is nicely browned and the edges have set. Repeat greasing and pancake-making until batter is gone. Serve hot with maple syrup or honey. They are best hot from the griddle, like all pancakes. But if you find you have extra, they can be refrigerated and reheated, either in the oven at 300°F or in the microwave.
* This is the proper amount for Boulder elevation, about a mile high. If you live at sea level, use 1½ teaspoons baking powder. The amount of baking soda does not need to be adjusted.