It’s autumn. Time for cooler weather, falling leaves and fishing out our sweaters from our cedar chests and closets. It’s time for bonfires and block parties, football games and hot cider. And it’s also time for the endless stream of pumpkin recipes in magazines and food blogs. This place will be no exception, and I hope you don’t mind. I love all things pumpkin…sweet and savory, both.
Pumpkin makes me feel all warm and cozy….and pumpkin with chocolate (even those faded chips that you’ve dug out of the back of your pantry in desperation) is even warmer and cozier, if that’s possible.
Pumpkin pancakes are something we enjoy often in fall. Sometimes if I’m feeling really crazy, I’ll put the batter into a bag with the corner snipped off and attempt to shape the pancakes into leaf or pumpkin shapes. But not today.
These pancakes are light and fluffy and subtly spiced with cinnamon and nutmeg. Warm maple syrup is the perfect compliment, as is a mug of coffee or hot cider. I like them equally with chocolate and without. When do I add it I only put a few chocolate chips in each pancake. They are enough to add that something special without overpowering the pumpkin and spice.
I wish I looked this good first thing in the morning. Yum.
- 2 cups AP GF Flour Blend
- ¼ cup brown sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1¼ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon xanthan gum
- 2 cups milk
- ½ cup pumpkin puree
- 2 extra large eggs
- 2 tablespoons melted butter
- chocolate chips, optional
- Preheat the oven to 200 degrees. Heat a griddle over medium low heat. Whisk together the dry ingredients in a large bowl. In another bowl, whisk together the milk, pumpkin puree, eggs and melted butter. Add to the dry ingredients and whisk to combine.
- Pour about 1 tablespoon of oil on the griddle and spread with a paper towel. Pour batter, a ¼ cup at a time, onto the griddle to make dollar-sized pancakes. Top each with a few chocolate chips, if desired.
- When the pancakes bubble and the edges look dry after about 3-4 minutes, flip and continue cooking on the other side for 2-3 minutes longer, or until cooked all the way through.
- Remove to a serving tray, cover with foil and set in the oven to keep warm while you make another batch. If the pancakes are cooking too quickly, turn down the heat. Re-oil griddle as necessary. Serve hot with warm maple syrup or whipped cream and chocolate chips.