Ok, I’ll admit it, one of my very favorite parts about Fall is cooking with pumpkin. I love pumpkin everything and love trying new pumpkin foods. I will try adding pumpkin to just about everything. Not only does it taste amazing but it gives the foods a beautiful orange color….perfect for the Fall season. These pancakes are easy and are always a huge hit. The mild pumpkin flavor is delightful. They remind me of pumpkin pie and really, I ask you, who doesn’t want pumpkin pie for breakfast? I typically serve these pancakes with butter and pure maple syrup. I also serve them with apple butter or fresh whipped cream sprinkled with cinnamon for something different.
But…..my absolute favorite topping for these pancakes and so many other things is cinnamon honey butter. What?! Yep, it’s as delicious as it sounds. And it’s incredibly easy, here’s the method:
Mix 3/4 cup room temperature butter and 1/4 cup honey until smooth and creamy. Mix in 1/2 teaspoon cinnamon and 1/2 teaspoon of course sea salt or Kosher salt. it’s that easy and it’s amazing on biscuits, bagels and toast.
- 1 ½ Cups Milk
- 1 Cup Canned or Cooked Pumpkin
- 1 Extra-Large Egg
- 2 TBSP Vegetable Oil
- 2 TBSP Cider Vinegar
- 2 Cups All-Purpose Flour
- 3 TBSP Brown Sugar
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 2 ½ tsp Pumpkin Pie Spice
- ½ tsp Salt
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
- In another bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.
- Then stir the flour mixture into the pumpkin mixture just enough to combine. Do not over-mix!
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- Brown on both sides and serve hot.