Today I made these yummy pumpkin pancakes for breakfast. I expected them to have a mild pumpkin flavor with a bit of cinnamon and spice, but this recipe SO EXCEEDED my expectations! The batter is thick and creamy, and the pancakes puff up happily as they cook. The finished product tastes rich and is full of pumpkin flavor - it reminds me of a really good pumpkin cake. So good!
I started off with this recipe and then made a few little changes ... I can never leave a recipe alone!
3 c. whole wheat flour
1 t. cinnamon
3/4 t. kosher salt
2 t. baking soda
dash of ground ginger
2 T. brown sugar
1 15 oz. can of pumpkin puree
2 c. buttermilk + 1/2 c. milk
Stir until combined and just moistened. Let rise for a few minutes, and then scoop out and fry on a hot, buttered griddle. These pancakes rise up so much that I flipped them twice just to make sure that they're done in the middle.
Serve with a slather of cream cheese or really good syrup.