As the days grow shorter and we head into the colder months the smell of dried leaves, fallen branches wet with rain, and woodsmoke fill the air. This always puts me in mind of hot drinks and hearty breakfasts, snuggled in warm pajamas. To make this vision complete I present to you Gingerbread Pumpkin Pancakes. These yummy pancakes combine the pumpkin of fall with the spices of gingerbread for an autumn-winter flavor combo that’s next level comforting.
For this recipe we’re using pumpkin purée, usually found in the baking section right next to the pumpkin pie filling. The latter is much softer and much sweeter than the plain purée which can make these too sweet. In my view you can always add some syrup on top so it’s best to not start out with a super sugary pancake batter.
This does give the pancakes a fall flavor, but they aren’t too much like pumpkin pie. They’re in the neighborhood of pumpkin pie, while being a bit wintry which makes them perfect for fall and beyond.
You might notice that these are quite a bit darker than your usual pancakes. They’re not burned, rather they have a few ingredients that make them look that way. We’re starting with whole wheat flour here and this really gives it a rustic, homey taste and texture. In a pinch regular all-purpose flour will do, but I highly recommend the whole wheat flour for the best result. And, this makes them a bit darker.
The flavorings for these pancakes contribute much more to the dark color though. Molasses and cloves have long been used to flavor the traditional European treat of gingerbread and they do the same here.
The scent of these magical ingredients signals that some serious deliciousness is coming your way. While making these pancakes my kitchen was filled with the most wonderful aromas, as if I was baking gingerbread.
I always like to keep the done pancakes in a warm (not hot) oven to ensure that every plateful can melt a pat of butter. Bonus points if you keep your plates on the stovetop to warm up, too.
These pancakes go great with maple syrup of course, but they’re wonderful with a drizzle of honey. Both options compliment the sweetly spiced flavor of these pancakes.
These Gingerbread Pumpkin Pancakes are the epitome of comforting breakfast food and make an extra special meal for chilly mornings.
Gingerbread Pumpkin Pancakes
Diet: Vegetarian
Ingredients
- 1 1/2 cups whole wheat flour
- 2 1/2 teaspoons baking powder
- large pinch salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground dried ginger
- 1/8 teaspoon ground cloves
- 1 tablespoon melted butter
- 1/2 cup pumpkin purée
- 2 tablespoons molasses
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/4 cups milk, plus more if needed
- 4 teaspoons vegetable or coconut oil
Preparation
- Whisk together flour, baking powder, salt, and spices in large bowl. Stir in pumpkin, molasses, honey, vanilla extract, egg, and milk. Mix until uniform in color. Add more milk 1 tablespoon at a time if mixture is too thick.
- Heat skillet to medium-low. Pan is ready when a few drops of water dance and sizzle in the center of the pan. Add ½ teaspoon oil and then drop batter by ¼ cupfuls into pan. Cook for 2 minutes each side.
- Keep done pancakes pan in oven set to warm while you finish making them all. Top with butter, maple syrup, or toppings of your choice and enjoy!
Recipe adapted from Running to the Kitchen.