Gentle Readers, seasonal eating is great, but rulebreaking also tastes delicious. Why store food or have pantry-safe items if not to violate the rules of the season? Enter Pumpkin Pancakes. Having developed a serious taste for the Trader Joe’s Pumpkin Pancake mix, and lacking any spare boxes, it was time to take action.
For those out there who are Halloween fanatics, rolling in pumpkin lattes and beers, this post is for you. Usually, I would tell you to avert your eyes, because I will not touch either of those beverages. Pumpkin, in my humble opinion, belongs in pies, custards, and pancakes. Especially pancakes.
I don’t drink pumpkin, as delightful as Harry Potter makes it seem. Maybe I’m Vitamin A deficient this week, but wow, these rocked. I ate the leftovers cold.
Adaptable Pumpkin Pancake Recipe
For the sake of testing, I used Trader Joe’s Pancake and Waffle Mix. Any pancake mix should work, or make your own and adapt from there.
To pumpkinize, make 12- 14 pancakes according to recipe (using about 2 cups of the pancake mix), adding 1/2 can pumpkin puree (NOT PUMPKIN PIE FILLING, the plain stuff), 1 1/2 teaspoons pumpkin pie spice (assuming a plain mix), and 2 Tablespoons sugar (I used vanilla sugar, because I can). You can omit oil in the recipe if you’d like, but I added a smidge for texture.
For those of you that insist on chocolate chips, you can add a handful of those too. I do not care for them in my pancakes.
We served with toasted walnuts and maple syrup, side of bacon. They were spicy (not overly, even with that much seasoning, but if your pumpkin pie spice is fresh, back it off a bit and smell the batter first), warm, and wonderfully orange. They aren’t as crispy as some pancakes, but they were fluffy and filling.
Beware, these pancakes are addictive, reasonably nutritious, and available year-round. What’s your favorite pancake adaptation?
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Coming up Sunday: Weekly Menus on the Road!