Friday, October 5, 2012

Double Batch Pumpkin Pancakes

I'm not sure if I've posted this recipe before, but I love it so much that it's worth repeating even if I have.  Please tell me I'm not the only one who goes a little pumpkin crazy once fall hits.  In my book, nothing ushers autumn in better than the comforting flavor and smell of pumpkin.

Pumpkin Spice Lattes.
Pumpkin Bars.
Pumpkin Muffins.

Yup, I'm hungry.

But my favorite pumpkin recipe of all time is easily this one for pumpkin pancakes.  I affectionately call it Double Batch Pumpkin Pancakes because I absolutely MUST make a double batch every time because we eat them so fast!  This will yield you more than enough pancakes to feed your hungry brood at breakfast with plenty to spare for freezing....if you double it

2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
1 teaspoon pumpkin pie spice
2 eggs
1 3/4 cups milk
3 Tablespoons butter, melted
1/2 cup canned pumpkin puree

**If you want enough to freeze....DOUBLE IT!**

STEP #1 - Before you do anything else, melt the butter and set it out on the counter to cool off while you assemble the remaining ingredients!  If you pour the butter into your batter while it's fresh out of the microwave, it curdles and makes your pancake batter all wonky.  It works much better if you give it a chance to cool off a bit.

Stir together the flour, baking powder, salt, sugar and spice in a large bowl.  Once combined, make a "well" in the middle.  In a separate bowl, whisk eggs and milk.  Add pumpkin puree and whisk until well combined.  Add melted butter and whisk again.  Pour the wet ingredients into the well in the dry ingredients and stir gently until just blended.  The batter will be slightly lumpy, but you don't want to over-mix.

A 1/4 cup measuring cup works perfectly for portioning out the perfect pancake size.  When I make a double batch, I usually have enough left to fill 2 gallon freezer bags when the pancakes are laid flat. 

Once frozen, these pancakes make a fabulous quick and healthy breakfast for the kids.  Why spend money on Eggo waffles when you can just pop a couple of these in the toaster on the Defrost setting and you've got breakfast!  My kids don't even use syrup on their pumpkin pancakes half the time.  They're content to just eat them with their hands plain!

And if you want to really amp up the pumpkin goodness, make a batch of Pumpkin Butter and smear it all over a piping hot Pumpkin Pancake.

You can thank me later.  :)

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