Hey there, fellow food enthusiasts! As we bid farewell to scorching summer days and welcome the cool embrace of autumn, it’s the perfect time to indulge in a breakfast that truly embodies the spirit of the season. Allow me to introduce you to my mouthwatering Pillowy Pumpkin Pancakes.
Ah, fall mornings and breakfast – the perfect match, don’t you think? There’s just something about those chilly mornings and the smell of football in the air that makes you want to whip up a cozy comforting hearty breakfast (or dinner).
Please tell me I’m not the only one who eats breakfast for dinner during Monday Night Football!? Psst .. btw, I have the secret to the most amazing scrambed eggs you’ve ever had!
Pointers for Pancake Perfection
Ok, I know pancakes aren’t rocket science, but for anyone who knows me there are a few things that I struggle with every single time! Hard boiled eggs and pancakes. So here are here are a few pointers to make sure your pumpkin pancakes turn out better than mine!
- Don’t Overmix: When combining the wet and dry ingredients, be gentle. Overmixing can lead to tough pancakes. A few lumps in the batter are okay.
- Perfect Pancake Size: Ladle the pancake batter onto your griddle or skillet to create your desired pancake size. I love going for small, fluffy ones, but you can adjust to your liking.
- Use Room Temperature Ingredients: Ensure your milk, eggs, and butter are at room temperature or slightly warm for a smooth batter.
- Let the Batter Rest: Allow the batter to rest for 5-10 minutes before cooking to ensure fluffier pancakes.
- Optimal Pan and Heat: Use a griddle or skillet preheat it to medium heat and test it by dropping a small amount of batter that should sizzle gently.
- Grease the Pan: Prevent sticking by lightly greasing the cooking surface with butter, oil, or cooking spray.
- Timing for Flipping: Wait for bubbles to form on the surface before flipping, then cook until the other side is golden brown.
- Avoid Flattening: Don’t press down on the pancakes with a spatula while cooking; let them rise naturally.
What to Enjoy with Your Pumpkin Pancakes
Now, let’s talk toppings and sides because that’s where the fun really begins:
- Maple Syrup: Classic and utterly delicious, a drizzle of warm maple syrup is the perfect companion for these pancakes. It’s the sweet, amber elixir that ties everything together.
- Whipped Cream: For a touch of indulgence, top your pancakes with a generous dollop of whipped cream. It’s like a fluffy cloud of sweetness.
- Chopped Nuts: Add some texture and a nutty flavor by sprinkling chopped nuts like pecans or walnuts on top. It’s a delightful contrast to the soft pancakes.
- Chocolate Chips: Chocolate and pumpkin, yes please!
- Fresh Fruit: A handful of fresh berries or banana slices can brighten up your plate and add a fruity freshness. And offset all the rest!
OTHER FALL BREAKFASTS YOU MAY LOVE:
- Pumpkin French Toast with Whipped Maple Cinnamon Butter: I promise you, the butter is AMAZING!
- Pumpkin Roll: Our pumpkin roll has less cream cheese and less sweetening of a filling but remains every bit as indulgent and satisfying.
- How to Poach the Perfect Egg: This silky, perfectly cooked egg is simple to make and so elegant at the same time.
- Homemade Blueberry Pancakes: Blueberries bursting with flavor in a fluffy pancake stack – that’s what homemade breakfast dreams are made of.
- Homemade Coffee Cake: Sip your morning brew alongside a slice of Homemade Coffee Cake (just like Entennmanns!
PILLOWY PUMPKIN PANCAKE RECIPE
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- 1 Cup Flour
- 2 Tbsp. Sugar
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ¼ teaspoon Ground cloves
- ¼ teaspoon Ground ginger
- ½ Cup Pumpkin puree
- 1 Large Egg
- 1 Cup Buttermilk
- 2 Tbsp. Melted Butter
- 1 teaspoon Vanilla extract
1.Preheat Your Griddle:
- Preheat a griddle or a non-stick skillet over medium-high heat. If using an electric griddle, set it to 350°F (175°C).
2. In a Large Bowl, Combine Dry Ingredients:
- In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and all the ground spices (cinnamon, nutmeg, cloves, and ginger). This creates a flavorful base for your pancakes.
3. Mix Wet Ingredients:
- In a separate bowl, combine the pumpkin puree, egg, buttermilk, melted butter, and vanilla extract. Whisk until the mixture is smooth and well-blended.
4. Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can make the pancakes less fluffy.
5. Prepare the Griddle:
- Lightly grease the preheated griddle with cooking spray or a small amount of melted butter. This prevents the pancakes from sticking.
6. Cook the Pancakes:
- Pour ¼ cup of pancake batter onto the griddle for each pancake. Use the back of a spoon to spread the batter into a round shape, if needed.
- Cook until you see bubbles forming on the surface, and the edges begin to look set, usually about 2-3 minutes.
7. Flip and Finish Cooking:
- Carefully flip the pancakes using a spatula. Cook for an additional 2-3 minutes on the other side, or until both sides are golden brown and the pancakes are cooked through.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Serving Size: 1 pancake
- Calories: 99-124 calories
- Sodium: 230-290 mg
- Fat: 3.2 – 4 gr
- Carbohydrates: 14.7 – 18.5 gr
- Fiber: .9 – 1.1 gr
- Protein: 2.9 – 2.6 gr
- Cholesterol: 25 – 32 mg