Perfect Pumpkin Pancakes
I have never really been a fan of pancakes, or really french toast. I know that sounds horrible but I think it has something to do with all the burnt, crispy discs I was served while camping every weekend growing up. That’s not to say that I don’t eat pancakes or french toast but it is definitely few and far between. I would rather have toast than pancakes most of the time. 
Yeah, I know it’s weird coming from a Danish family who is all about pancakes, even so much that they even make them into small round spheres called aebleskivers, for the pancake monsters on the go.
But when fall comes, there are good things coming to my table. As the leaves gently drift to the ground in their brittle, crunchy state there is one breakfast meal that I look forward to, pumpkin pancakes. My loving wife is a baker of sorts, she is always looking for recipes and how to change them and build on top of them to make them better and more tasty. The first time she made pumpkin pancakes, I knew she was the one for me. Okay, so maybe that’s a bit exaggerated, or a lot, but really, they are that good. These pancakes can bring people to the table, so make sure you make plenty.
So, while I was planning this post I had hoped to take some nice sexy food porn pictures of these glorious, pumpkiny, cakes of the pan but as quickly as they came off the pan they were being snatched away onto someones plate. I couldn’t get anyone to stop, to resist just one bite before I could snap even one photo. Then one bite turned into two and as I went to adjust the plate for the perfect picture animal instincts set in and there was no way I could touch their plate, so watch your fingers when you decide to make these because they unleash some pumpkin craziness.
My family and friends have an obsession with pumpkin, the moment October 31 peels off the calendar everyone is salivating for my wife to make pumpkin pie, pumpkin pancakes, pumpkin cookies, pumpkin bars, pumpkin anything. Beyond the picture it was a great feat to get the recipe away from wife, it was her concern that people would need to treat this recipe with the respect and the responsibility it deserves around pumpkin crazies. I assured her that my friends here are responsible and will act with caution around the pumpkin crazed animals they call their families and friends. So without further ado, here you go, enjoy. You’ve been warned.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
Preparation
- In a separate bowl, mix together the milk, vanilla, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice cinnamon, and salt, stir into the pumpkin mixture just enough to combine.
- 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.
Slightly healthier version, substitute 1 cup of flour for whole wheat flour. This is my personal favorite, the pancakes come out a little more dense but the payoff is much higher, I think everything bonds better.
Enjoy!
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