Pumpkin Pancakes

Pumpkin Pancakes Recipe - Delicious Vegetarian Dish from USA

Region / culture: USA | Servings: 4 |

Vegetarian diet

Introduction

Pumpkin pancakes are a delicious and seasonal twist on traditional pancakes, perfect for a cozy fall breakfast or brunch. The combination of pumpkin puree, sweetened dried cranberries, and toasted pumpkin seeds creates a flavorful and satisfying dish that is sure to impress your family and friends.

History

Pumpkin pancakes have been a popular dish in American cuisine for many years, especially during the autumn months when pumpkins are in season. The use of pumpkin in pancakes likely originated from the tradition of using pumpkin in pies and other baked goods. The addition of sweetened dried cranberries and toasted pumpkin seeds adds a unique and tasty twist to this classic recipe.

Ingredients

2 large eggs
1 cup pumpkin puree
0.33 cup sweetened dried cranberries
0.33 cup toasted pumpkin seeds
1 cup all-purpose flour
1 tbsp vegetable oil
1 tbsp baking powder
2 tbsp granulated or brown sugar
pinch of salt

How to prepare

Whisk the eggs in a mixing bowl until they become foamy.
Stir in the remaining ingredients.
Spray a large nonstick skillet with nonstick cooking spray and heat it over medium heat.
When the surface is hot, scoop about one-third cupful of batter onto the skillet, flattening out the cakes with the back of a spatula.
When the bottoms start to turn golden, flip the cakes over and cook the second side.
When both sides are golden and the cakes are firm, after about 7 minutes, remove them from the heat.
Repeat the process with the remaining batter.
To serve, pass with melted butter or margarine and the desired syrup or other topping.

Variations

Add a dash of pumpkin pie spice to the batter for extra flavor.
Substitute the sweetened dried cranberries with raisins or chopped nuts.
Top the pancakes with a cream cheese glaze or caramel sauce for a decadent twist.

Cooking Tips & Tricks

Make sure to whisk the eggs until they are foamy to ensure a light and fluffy texture in the pancakes.

- Use a nonstick skillet and spray it with cooking spray to prevent the pancakes from sticking.

- Flatten out the pancake batter with a spatula to ensure even cooking.

- Cook the pancakes on medium heat to prevent burning.

- Serve the pancakes with melted butter or margarine and your favorite syrup or topping for a delicious finishing touch.

Serving Suggestions

Serve pumpkin pancakes with a dollop of whipped cream, a sprinkle of cinnamon, and a drizzle of maple syrup for a decadent treat.

Cooking Techniques

Whisk the eggs until foamy for a light and fluffy texture.

- Flatten out the pancake batter with a spatula for even cooking.

- Cook the pancakes on medium heat to prevent burning.

Ingredient Substitutions

Substitute the pumpkin puree with mashed sweet potatoes or butternut squash.

- Use raisins or chopped nuts instead of sweetened dried cranberries.

- Replace the toasted pumpkin seeds with chopped pecans or walnuts.

Make Ahead Tips

Prepare the pancake batter the night before and store it in the refrigerator. Cook the pancakes in the morning for a quick and easy breakfast.

Presentation Ideas

Stack the pancakes on a plate and garnish with a sprinkle of powdered sugar and a few extra toasted pumpkin seeds for a beautiful presentation.

Pairing Recommendations

Serve pumpkin pancakes with a side of crispy bacon or sausage and a hot cup of coffee or apple cider for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a skillet until warmed through.

Nutrition Information

Calories per serving

Each serving of pumpkin pancakes contains approximately 250 calories.

Carbohydrates

Each serving of pumpkin pancakes contains approximately 30 grams of carbohydrates.

Fats

Each serving of pumpkin pancakes contains approximately 8 grams of fat.

Proteins

Each serving of pumpkin pancakes contains approximately 6 grams of protein.

Vitamins and minerals

Pumpkin pancakes are a good source of vitamin A, vitamin C, and iron.

Alergens

Pumpkin pancakes may contain allergens such as eggs, wheat, and nuts (if using pumpkin seeds).

Summary

Pumpkin pancakes are a delicious and nutritious breakfast option, providing a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Pumpkin pancakes are a delicious and seasonal breakfast option that is perfect for fall. With a flavorful combination of pumpkin puree, sweetened dried cranberries, and toasted pumpkin seeds, these pancakes are sure to become a new favorite in your household. Enjoy them with your favorite toppings for a satisfying and tasty meal.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a crisp autumn day, the kind of day that just begs for a warm and comforting breakfast. I had been rifling through my old recipe box, looking for something new and exciting to try, when I stumbled upon a tattered old piece of paper tucked away in the back. It was a recipe for Pumpkin Pancakes.

I couldn't believe my luck. I had always loved pumpkin in all its forms – pumpkin pie, pumpkin bread, pumpkin soup – and the idea of turning it into pancakes was just too good to resist. I knew I had to give it a try.

As I read through the ingredients and instructions, memories came flooding back to me. I remembered the first time I had ever tasted pumpkin pancakes. It was at a small bed and breakfast in Vermont, where the owner had served them up hot and fluffy, drizzled with maple syrup and sprinkled with cinnamon. I had been hooked ever since.

I also remembered the time my own grandmother had taught me how to make pancakes from scratch. She had shown me how to whisk together the flour, sugar, and baking powder, how to make a well in the center and pour in the wet ingredients, how to gently fold everything together until just combined. It was a lesson I had never forgotten.

With those memories spurring me on, I set to work gathering the ingredients for the pumpkin pancakes. A can of pureed pumpkin, some flour, eggs, milk, and spices – cinnamon, nutmeg, and ginger. I mixed everything together in a large bowl, watching as the batter turned a beautiful golden orange color.

I heated up my trusty cast iron skillet, melting a pat of butter and ladling in the pancake batter. As the pancakes sizzled and bubbled, the scent of pumpkin and spices filled the air, making my mouth water in anticipation.

When the edges of the pancakes began to crisp and brown, I flipped them over, revealing a perfectly golden surface. I cooked them for just a few more minutes, until they were cooked through and fluffy.

I plated up the pancakes, stacking them high and drizzling them with maple syrup. I took a bite, closing my eyes and savoring the flavors of pumpkin, cinnamon, and nutmeg. It was like eating a slice of autumn itself.

I knew then and there that this recipe would become a staple in my repertoire. It was too delicious, too comforting, too perfect to ignore. I made a mental note to share it with my own grandchildren one day, passing down the tradition of pumpkin pancakes from one generation to the next.

And so, that is how I learned to make Pumpkin Pancakes. It may have been a simple recipe, but it held a special place in my heart. It reminded me of crisp autumn days, cozy breakfasts with loved ones, and the joy of discovering a new favorite dish.

I hope that one day, you too will have the chance to make these pancakes and create your own memories around them. Who knows, maybe you'll find a recipe that will become just as special to you as this one is to me. Happy cooking, my dear.