I ate some pumpkin pancakes at a local pancake place recently, and they were very awesome. Lots and lots of pumpkin flavor, very moist…so I’ve been searching the net again looking for recipes.
The last time I embarked upon this search, I didn’t get what I wanted. Pumpkin pancakes using canned pumpkin and a bit of pumpkin pie spice that just didn’t have the right flavor mix.
So, I turn to the dope. Can someone else help me find this awesome fall treat? I’m figuring it will go very will with some fresh pumpkin butter I picked up from the apple orchard.
Pumpkin would make them moist. I would think you could start with making a pancake batter that is 1/3 pumpkin. Add a little extra baking powder and don’t skimp on the spice.
You may be looking for the wrong thing - try “pumpkin fritters” instead. Example. I usually cook the pumpkin by roasting for ~45 minutes (until soft) with some brown sugar sprinkled over.
No, I went to the “Original Pancake House” and what they gave me were some very marvelous, fabulous, pumpkin pancakes that, combined with whipped cream, proved that for some kinds of pancakes syrup is not required. They were super-moist and wonderful, and probably terrible for you.
I have tried the mix from Williams-Sonoma, and they were good, but just not right.
See, the problem is that’s about 2 batches of pancakes, and when you add shipping, etc, it’s just about as much as if I went to the restaurant and bought them. And I’m not sure if they will be what I’m looking for.
I’d like a recipe that does use canned pumpkin, because I’m too lazy to do it the other way. I have had pumpkin pancakes at a local restaurant that are TO DIE FOR and have been wanting to make some at home but don’t know how.
I had no idea that the Original Pancake House was so widespread. I thought it was a handful in California, and one in Honolulu.
Great pancakes, though.
Finding their recipe is proving to be tough. I’ve been trying lately to find the recipe for Mimi’s Cafe pumpkin pancakes with cinnamon spiced apples. Also with no luck.
The recipes I’ve been able to find all seem to call for canned pumpkin. Except this one, which, now that I notice, has a very high pumpkin-to-flour ratio. It might be what you’re looking for (although I’d be inclined to skip the caramelized bananas and root beer sauce).
I saw that recipe just last night, I am thinking about trying it. Mostly I am finding ones like on the food network site, which I have not had a lot of luck with despite my like for the food network.
(I saw that recipe on another site, though, not food network).
Heat syrup and margarine until margarine is melted; remove from heat. Stir in pecans; Keep warm.
Stir pancake ingredients until well blended.
Pour batter by slightly less than 1/4 cupfuls onto hot griddle (grease griddle if necessary). Cook until edges are dry. Turn; cook until golden brown. Serve with syrup.
(I’d probably increase the pumpkin to a full can of canned pumpkin. Add a bit more bisquick and sugar to bring to a proper consistency, and increase the spice. Otherwise, this looks like a good recipe.)
Really what you want, from the sounds of it, is a denser, more pumpkiny pancake. You do that by adding more pumpkin, less liquid, and restricting the flour. As I mention above, you probably need only add more pumpkin and flour. However you may need to add more milk a tablsepoon at a time for proper consistency. The batter should be the consistency of thick paste or thick oameal/grits with a bit of milk.
This might be a slightly cheating way to do it, but I’d start with a sweet potato pancake mix and add some pureed pumpkin, maybe some spices like ginger, nutmeg and cinnamon to taste.
I thought I would post my final result, after some experimentation. These resulted in very tasty pumpkin pancakes.
1+1/4 cup Bisquick
2/3 cup canned pumpkin
¾ - 1 cup of milk.
1 egg
3 Tbs sugar
½ tsp Salt
¾ tsp each: Cinnamon, Ginger, nutmeg
1 Tbs melted butter
Mix all ingredients. Add more or less milk based on desired thinness. Cook like normal pancakes, except a tiny bit lower on the heat. Due to the pumpkin, they are denser and take a bit longer on lower heat to cook thoroughly unless they are very thin. Otherwise they tend to burn before getting done enough.
My thought too…I’ve fooled people into thinking they were eating pumpkin when it was either sweet potato or squash, like acorn or butternut.
The thing that usually pulls the wool is the spice load, and the OP has ended up with 3/4 tsp of cinnamon (plus the others), rather a lot in proportion.
