Monday, December 10, 2012

Promised Pumpkin Pancakes

Awhile ago, I made some Lazy Morning Pancakes from The Lotus and the Artichoke. I was pining for some pumpkin pancakes, and felt this recipe could easy be modified. I mentioned this multiple times and it took a couple months, but I finally did it. Here's my original recipe for these Promised Pumpkin Pancakes. 
Ingredients at the ready!
Wet ingredients into dry.
Ready to eat!
1 1/2 cups flour
1 Tbsp chickpea flour
1 1/2 tsp baking powder
3 Tbsp sugar in the raw
1 tsp ground flax seeds
1/4 tsp salt
1/2 tsp cinnamon
3/4 cup pumpkin puree
1 2/3 cups soy milk (or a nut milk)
1 tsp vanilla
1 tsp canola oil


  1. Mix all dry ingredients (flours through cinnamon) in a large mixing bowl.
  2. Add remaining wet ingredients into the dry. Whisk until batter is mostly smooth.
  3. Heat a cast iron griddle, if you have it, or your favorite pancake pan over medium heat. (My gas stove was hot enough at medium-low, but some ovens may need medium-high.)
  4. Oil the griddle with a few drops oil rubbed in with a paper towel or use cooking spray (my preference). Re-oil between pancakes. The pan is hot enough when a drop of water sizzles on the surface.
  5. Pour about 1/3 cup of the batter onto the pan. 
  6. When bubbles form consistently on the edges and in the center of the pancake, check underside to see if it is ready to flip. This should occur within about 2 minutes at the appropriate heat. Too hot and you'll have a black rather than golden brown surface without the interior of the pancake cooked through.
  7. Flip the pancake over and cook for 1-2 more minutes.
  8. Transfer finished pancake to a plate in a warm oven to keep warm until serving.
  9. Serve with powdered sugar, nuts, and/or maple syrup for the Perfect Promised Pumpkin Pancake.

Other Details:

  • Makes about 10 pancakes.
  • Can be frozen and toasted & reheated in microwave later.
  • These are the ingredients I used. I used King Arthur's Unbleached All Purpose Flour. You could substitute granulated sugar for sugar in the raw or a nut milk for the soy milk. I used canola oil, but a vegetable oil would also work fine.

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