Fall is one of my favorite times of the year for many reasons: gorgeous weather, football, jeans, Halloween, colorful leaves, Thanksgiving (mmm... 4 days of eating, shopping, and being with family), and pumpkins (for both carving and eating). I've been wanting to make pumpkin pancakes for awhile now but have been unable to because of the nationwide pumpkin shortage (if you don't believe me, google it- apparently some cans have gone on ebay for $36!). I've been harassing the nice people at Publix every few weeks for any news on this years supply with no luck. After dinner Tuesday, we stopped by Whole Foods (side note: is anyone else completely obsessed with this place? I can literally go here just to browse all their amazing products) to jump on the almond butter bandwagon and found some organic canned pumpkin right next to it! I quickly snatched some up and planned for a pancake dinner the next night. About the almond butter- we were sadly both disappointed with it. I'm not sure if it's the kind we got (as there were like 20 to choose from) but neither of us are impressed.
This was my first time making pumpkin pancakes and we loved how they turned out. They didn't taste overly pumpkin-y which is a plus for me. They had a strong cinnamon flavor and were a little bit doughier than your average pancake- extra bonus!
1 cup all purpose flour
2 TBS brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
3/4 cup milk
1/2 cup pumpkin
1 TBS vegetable oil
1 TBS vinegar
First, combine milk, pumpkin, egg, oil, and vinegar.
In a separate bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon and salt.
Stir flour mixture into pumpkin mixture until just mixed. Scoop ~1/3 cup batter onto warm, lightly oiled griddle and cook till brown on both sides. Use heart shaped pancake molds for extra cute pancakes. Enjoy! (This made about 12 pancakes)
I couldn't wait to enjoy the leftovers this morning and am kinda wishing there were some left to snack on right now!