I’ve held out for weeks but I couldn’t do it for any longer. I had to jump on the pumpkin bandwagon and indulge in one of my favorite fall flavors.
I wasn’t always a pumpkin nut. I don’t have any memory of eating it growing up so I can only imagine that this habit developed once I moved to the States for college. What started with an innocent taste of a pumpkin spice latte (thanks Starbucks) evolved over the years into a full-fledged obsession.
In addition to loving pumpkin, I have a sweet spot for all things brunch. Especially those that I can add maple syrup to so I knew what my first pumpkin food of the season had to be: pumpkin pancakes!
These pancakes have both real pumpkin and a mix of fall spices that evoke all sort of pumpkin memories.
- 1 Large egg
- ¾ Cups whole milk
- 2 Tablespoons butter, melted
- ¼ Cup pumpkin puree
- 1 Cup (130g) flour
- 1 Tablespoon granulated sugar
- 1 Teaspoon baking powder
- 1 Teaspoon cinnamon
- 1 Teaspoon nutmeg
- Pinch of ground allspice
- Pinch of ground cloves
- Mix egg, milk, butter and pumpkin in a large bowl
- Gently combine flour, sugar, baking powder, cinnamon, nutmeg, allspice and cloves
- Heat nonstick pan on medium high heat
- Once pan is warm, add batter for one pancake, turning pan to spread it out
- Flip pancake once bubbles form
- Remove pancake once done and repeat with remaining batter