Pumpkin Pancakes Recipe • Scrumptious Breakfast! | Club Foody

 

Slowly, summer gives way to fall with crisper mornings, shorter days, and leaves turning bright yellow, orange, red, purple, and brown 🍂. I don’t mind this season. In fact, I love it! On sunny days, David and I enjoy going for walks, breathing in that fresh air.
 
Also, autumn brings delicious produce. In the veggie category, cabbage, Brussels sprouts, turnips, rutabaga, beets, celeriac, and others start being stacked on our grocery shelves. When it comes to fruits, there are apples 🍎🍏, pears, quinces, pomegranates, figs, cranberries, persimmons, etc.
 
There’s another one that is botanically considered a fruit but is often treated as a vegetable, depending on the application: squash! Among them, there’s pumpkin. It has a great selection to choose from. The best ones for Halloween carving 🎃 are the Connecticut Field and Howden.
 
Sugar Pumpkin, which is also known as the “Pie Pumpkin’, is perfect for making pies, muffins, breads, cakes, and even cookies 🍪. It’s also a great ingredient for savory dishes like soups, stews, chilies, sauces, and purées. It makes a delicious Pumpkin Ravioli with Beurre Noisette.
 
If you’re buying 🛒 commercial canned pumpkin purées, like I do, the variety of pumpkin used is Dickinson squash, which is a tan-skinned winter squash. Sugar Pumpkin and canned pumpkin purée can be swapped for one another in almost any recipe on a 1:1 ratio.
 
Often, after making a recipe, there are leftovers from the can. I don’t throw it away. I use it to make other dishes such as Pumpkin Coffee Creamer ☕, Spicy Pumpkin Pork Chops, Pumpkin & Spice Cream Cheese Muffins, and many more, including this one… my Pumpkin Pancakes!
 
This quick and easy recipe is so tasty! These light and fluffy little guys make a cozy autumn breakfast or brunch. It’s like having a sweet treat first thing in the morning. Topped with butter and maple syrup 🍁, this is a great dish to serve to your family and overnight guests for Thanksgiving.
 
The basis of these Pumpkin Pancakes is very similar to my Homemade Pancake Mix, with a few changes here and there. It takes at most 10 minutes to make 👩‍🍳👨‍🍳 the batter before letting it rest for 15 minutes. This allows the gluten to relax and the baking powder to create air bubbles for a lighter texture.
 
Using either a griddle or a skillet on medium-high heat, about ½ tablespoon of clarified butter per batch is heated up before these hotcakes are cooked for 2 to 2:30 minutes ⏳ per side. The best indication of when to flip is that multiple tiny bubbles will form on top.
 
When the first batch is done, they’re kept warm while making the other batch. I use my oven on low setting (between 170°F and 200°F). I line a baking sheet with a wire rack and place the cooked ones in a single layer. The wire rack prevents the bottoms from getting soggy by allowing the air 💫 to circulate.
 
These Pumpkin Pancakes are the perfect comfort food 🥰 to make on a chilly morning. With a warm spiced flavor profile, what better way to wake up to a delicious stack of these treat? It’s also a thrifty way to salvage your leftover pumpkin purée.
Bon Appétit! 🍽
 
Here are more scrumptious breakfast recipes for you to try… 😀
– Blueberry Muffins
– Farmer’s Sausage Skillet
– Shakshouka
– French Toast
– Breakfast Scramble Vol-au-Vent
– Ham & Asparagus Crêpes with Cheese Sauce
– Soft Boiled Eggs
– Soufflé Mexican Omelet
– Eggs Benedict
and for even more breakfast and brunch recipes 🍳🥐, click on this link… Recipe Category • Breakfast & Brunch

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/pumpkin-pancakes/ 😉

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