Every Thursday, Dorie Greenspan stops by with a delicious baking recipe. Here’s one you can print out for tomorrow morning’s breakfast.
Tonight, after you’ve washed the platters and dried the endless glasses, you may have had your fill of stuffing and sweet potato casserole, brussels sprouts, cornbread, and maybe even turkey, but if you’re like me, you’ll be happy to give pumpkin one last fling. And if you are, I’d suggest these pumpkin pie pancakes to end the holiday weekend.
The pancakes have all the spices—and rum—of a holiday pie and can be served at brunch with a slick of maple syrup or savored as a dessert, in which case I’d certainly top them with great ice cream.
If you’re making these for brunch, make it easy on yourself: the night before, whisk all the dry ingredients together and keep them covered at room temperature; whisk all the wet ingredients together and keep them covered in the fridge; and measure out the pumpkin puree and keep it covered and chilled as well. If you’re flipping for the masses, you can easily multiply the recipe.
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 3 tablespoons (packed) light brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/8 teaspoon freshly grated nutmeg
- Pinch of cloves
- Pinch of salt
- 1 1/3 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons dark rum
- 1 teaspoon pure vanilla extract
- 1/4 cup unsweetened pumpkin puree
- Maple syrup or ice cream for topping
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, spices and salt. In another bowl, whisk together the buttermilk, eggs, melted butter, rum and vanilla to blend thoroughly. Pour the liquid ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined. (Don’t worry if the batter is a bit lumpy.) With a rubber spatula, gently but thoroughly fold in the pumpkin puree.
If necessary, lightly butter, oil or spray your griddle or skillet. Preheat over medium heat or, if you’re using an electric griddle, set it to 350°F. If you want to hold the pancakes until serving time (or for up to 20 minutes), preheat your oven to 200°F.
Spoon 1/4 cup of batter onto the griddle for each pancake, allowing space for spreading. When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown. (These are soft and puffy, so turn carefully.) Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
This Recipe Appears In
- Oatmeal Cookie Pancakes Recipe
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