This weekend the weather has turned. Blue skies have been traded in for a gray mist and much needed rain. Relentless winds whip branches and leaves off trees. It is a blustery, Pooh-bear kind of day. While the wind makes for a restless sleep for me, I check in on my teenage son and see that he is resting soundly. I know just what I want to make him for breakfast. Letting sleeping giants lie, I slip out to treat myself to a Starbuck’s Pumpkin Latte and to purchase canned pumpkin, a lemon, and real maple syrup.
I’ve had Pumpkin Pancakes on the brain all week after a search for recipes with pumpkin and lemon as ingredients led me to Chef John’s Pumpkin Pancakes. I follow the recipe exactly, taking heed to spread the thick batter for each pancake with the back of a spoon as opposed to thinning with more milk. The results are stunning: full of pumpkin flavor and “way better than regular pancakes” according to my taste tester. While our pumpkin patch days may be over, there is no doubt that we will have many more Pumpkin Pancake mornings.
Chef John’s Pumpkin Pancakes
2 c. all-purpose flour
2 Tbs. brown sugar
1 Tbs. white sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. canned pumpkin purée
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1 1/2 c. whole milk
2 Tbs. vegetable oil
2 Tbs. lemon juice
2 tsp. grated lemon zest
1 tsp. vegetable oil
- Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
- In a separate bowl, combine pumpkin purée, cinnamon, ginger, allspice, egg, milk, 2 Tbs. of vegetable oil, lemon juice, and lemon zest.
- Mix in the flour mixture and stir just until moistened. Do not overmix.
- Coat skillet or griddle with 1 tsp. vegetable oil over medium heat.
- Pour batter into skillet and spread out with back of spoon.
- Cook pancakes until golden brown on each side.
Makes 8 large pancakes to serve four…or one growing boy.