I shared this pumpkin pancake recipe a year ago on my former blog and you all seemed to like it, and since it is officially October and a gloomy morning in Los Angeles, I figure there’s no better way to beckon in Fall into my kitchen!
I am actually going in for a root canal today (gulp) so I figured I’d take my mind off of the impending procedure and make something delicious for a weekday, work-from-home breakfast.
One thing I am going to add to these is a dollop of freshly whipped cream mixed with a bit of pumpkin puree and sugar, and a bit of a brown sugar crumble for texture. I feel like the combination of the crunch and cream will really level up this already delicious pancake and make it taste like an actual bite of pie.
Happy Fall, y’all!
Love,
Elle
pumpkin pancakes
These fluffy, flavorful pancakes have a slightly higher fat content due to a bit more oil and using half and half, and are perfect for a delicious Fall weekend morning.
Ingredients
- 1 1/2 cups half and half
- 1 cup pumpkin puree
- 1 large egg
- 3 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla
- 3 tablespoons brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Instructions
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In a large bowl, either by hand or using an electric mixer, combine all wet and liquid ingredients (half and half, pumpkin, egg, oil, vinegar, vanilla) and the brown sugar, one item at a time until thoroughly whipped (about 5 minutes).
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In a separate medium bowl, combine all dry ingredients and spices (flour, baking powder, baking soda, cinnamon, pumpkin pie spice, salt) until combined.
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Begin to heat a large nonstick skillet or griddle slowly.
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Slowly add the dry ingredients into the wet, mixing until just combined, but taking care not to overmix. A fluffy pancake has a lot of air in the wet ingredients but doesn't over beat the gluten in the dry. It's best to even gently fold the ingredients together.
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Once the pan sizzles, but isn't too hot or smoking (medium low to medium heat), use a ladle or a pancake dispenser (my fav!!), and pour the batter, creating 5-6" pancakes. Be patient, wait until the pancake to bubble and the carefully flip. Tip: I always butter my pan, even when using a nonstick griddle. Never press down on pancakes, and try not to use high heat to avoid the dreaded burnt pancake on the outside, and mushy pancake on the inside.
Elle is a multi-passionate opera singer, plus size model and blogger living in Los Angeles whose mission is to help women develop heightened peace with their bodies and food, and connecting with them over fashion, travel, relationships, mental wellness, cooking, and everything else in between.
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