You’ve probably noticed we’ve been on a pancake kick– like these and these. So we were thrilled when we recieved a Pumpkin Pancake recipe from our friend Katherine Breyfogle from Perfectly Posh.
We whipped up a batch (with one small, tasty addition) and lil’ deal girl Cate (she’s 4) loved them! The pictures are from our kitchen.
So without futher ado, A note from Katherine and her recipe—
We fell in love with IHOP pumpkin pancakes years ago. As we learned to cook we realized we can make most recipes in our house even tastier. We love breakfast and have it for dinner often. Cooking at home is more economical as well. Here is the recipe that my husband likes to use. He makes pancakes
everyday so he has tweaked this one a lot….
Pumpkin Pancakes
You will need:
2 mixing bowls, wisk, liquid measuring cup, measuring spoons, rubber scraping spatula
Preliminary step: melt 2 Tbsp butter and set aside.
Dry ingredients:
1/2 cup all purpose flour
1/4 cup whole wheat flour (if none on hand, replace with all purpose flour)
1/4 cup rye flour (if none on hand, replace with all purpose flour)
1/4 cup rolled oats
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Spices: Adjust to taste. I list the combination that I like.
2 tsp malt powder
1/4 tsp cinnamon (this is just enough to make it smell really good but not
overpower the other flavors).
*** We added mini chocolate chips as well ***
Add all dry ingredients to one of the mixing bowls. Wisk together. Set aside
Wet ingredients:
1 egg – break this into the other mixing bowl and wisk unitl color lightens.
3/4 cup milk – mesure this out in the liquid measuring cup.
1 tsp white vinegar – add to the milk then twirl the wisk through this a few times until milk froths.
1/2 cup unsweetened canned pumpkin.
1/2 tsp vanilla extract.
Add the pumpkin, vanilla, milk and melted butter into the bowl with the egg. Wisk unitl well mixed.
Pour the dry ingredients into the bowl with the wet ingredients and mix gently with the spatula.
Cook on a low-medium heat preheated lightly oiled or butterd skillet. Flip when bubble popping slows down then cook for about 90 nseconds more. This recipe makes about eight 4-5 inch pancakes.
Top with any of the following: whipped cream cheese, maple syrup, butter, canned pumpkin, whipped cream, chopped nuts.
Variations:
Add 1/4 tsp of any other common pumpkin pie type spices: nutmeg, allspice, cloves, etc.
Add 1/4 cup chopped/crushed pecans or walnuts.
2 Tbsp almond meal for a protein boost. Any more and won’t hold together well when cooked.
Lil’ Deal girl, of course, requested cream cheese on her’s.
Plus we had left-overs and like other pancakes, these freeze beautifully for mid-week breakfasts.
Be sure to meet Katherine on facebook and find out about Pefectly Posh.We know you’ll want to like her– we sure do! Perfectly Posh is spa grade pampering products made in the USA without any fillers, Soy, Gluten, SLS and Parabens. It is very affordable, the most expensive product is $22.
