My Grandpa Chuck makes the very, very best pancakes. They’re nothing fancy, just buttermilk, flour and eggs, but straight off the griddle they’re fluffy, hot and oh, so good – classic comfort food. So when we decided to have pancake breakfasts on the pumpkin patch, only Grandpa’s tried-and-true buttermilk pancake recipe would do – no mixes here! And, of course, we had to throw an ultra-moist, spiced pumpkin pancake onto the menu (since we are a pumpkin patch!). The result? Saturday mornings at Vala’s Pumpkin Patch this year felt just like a special visit to Grandpa’s house. It was the best way to start a day at the pumpkin patch.
It occurred to me today that we’re halfway through November, and even though pumpkin treats are delicious all year long, we’re coming up on the end of the official pumpkin-eating season. It’s time to take one more stab at those recipes for pumpkin bread, pumpkin bars and pumpkin pie, whether it’s for a family treat, a work party or your Thanksgiving table. Here’s one recipe I hope will keep the Vala’s Pumpkin Patch pancake tradition alive in your home.
Pumpkin Pancakes Recipe
Serves 2 hungry people
1 1/4 cups all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon cloves
1 cup milk
1/2 cup canned pumpkin
1 large egg
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
Whisk together flour, brown sugar, baking powder, salt and spices. In a separate bowl whisk together the milk, pumpkin, egg, butter and vanilla. Add wet ingredients to the dry ingredients and stir until just mixed.
Heat a pan to medium-high or and an electric griddle to 375 degrees F and grease lightly. Ladle 1/4 cup measures of batter onto the hot pan or griddle cook for about 2 minutes per side.
Serve with butter and warm, real maple syrup.