This week in Holiday Food Fest is all about Thanksgiving and Fall dishes, hosted by Alta. I had the idea of mine all ready to go. Today, being Remembrance Day, I don’t have school, so I made pumpkin pancakes for breakfast. And they were amazing. I couldn’t not share. Plus, its a fall dish – a breakfast one! Seriously, these are heaven. So light, just pumpkiny enough, just enough spice, just enough everything. They’re satisfying without being full and heavy. I’ve made other pancakes, which I thought were light, but these are no comparison. They might just float away.
And there’s the butter. Melted butter inside the pancakes. I only buttered the pan for the first one. They didn’t need it. The butter came from within, giving every bite a hint of butter flavour, without any weight. Seriously, how light these were shocked me. They are fairly thin pancakes, but have such an airiness to them.
Anyways, before I start to bore you with how light they were, here is the recipe, so you can experience them for yourself! This post is also linked to What Can I Eat Thats Gluten Free? and Fishmama’s Ultimate Recipe Swap. [update: and Slightly Indulgent Tuesdays].
Pumpkin Pancakes
Adapted from Martha Stewart.
Ingredients
1/3 cup sorghum flour
1/3 cup millet flour
1/3 cup tapioca flour
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1/8 tsp nutmeg
pinch cloves
1 cup milk
6 tbsp pumpkin puree
2 tbsp melted butter
1 egg
Steps
1. Whisk flours, sugar, baking powder, salt and spices together in a large bowl.
2. In a separate bowl, stir together remaining ingredients.
3. Fold liquid mixture into dry mixture.
4. Melt some butter in a skillet over medium heat.
5. Pour 1/4 cup batter for each pancake. Cook about 3 minutes on each side (I deceased this the more I cooked. The last ones were 1 1/2 minutes each side).
6. Enjoy!
I’m melting staring at these photos. There might be some left upstairs!
Okay, I’m back. Yes. I did just race up to the kitchen.
And for your information, they do taste good cold.
Seriously, how could you not love these?
And while I still have your attention, there are 2 little things.
The ebook is ready! Amy‘s ebook to raise money for St. Jude’s Children’s Hospital is ready! In other words, go get it. How much you donate is completely up to you! The recipe I submitted was Worms and Dirt. Just so you know, all of the recipes are kid friendly, so if you have kids (or like to let you inner one shine through), I would definitely suggest grabbing a copy.
Today is Remembrance Day. Thank you to all that have fought for Canada. You are so very brave, and I am grateful for your sacrifice. May there not be any more wars that require fighting. My Greatgrandpa and my Grandpa were soldiers in the First and Second World Wars respectively.
When my Nana was a child and asked what my Greatgrandpa did in the war, he always said the same thing “I would stand on the roofs in Paris, catch the bombs and throw them back.” Yes, I’m sure thats not what he actually did, but it’s definitely a description I will never forget.
Lest We Forget,
xoxo
Lauren
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{ 31 comments… read them below or add one }
Have tried this recipe twice and while the pancakes are delicious, mine definitely do NOT come out as fluffy and risen as the ones in your photos! They stick in the pan (both stainless AND cast-iron) and are pitifully flat 🙁
I’m wondering – could the recipe require more flour? The batter seemed very wet to me, and the pancakes that worked the best were those that were at the bottom of the bowl – the thicker batter ….
Hi Kim, oh no! From my memory of these pancakes, they aren’t thick ones. They are fairly thin (sorry if the angle of the photographs are misleading), but they are quite fluffy in texture. If your pancakes are sticking, you might try greasing the pan more than just the first one. Also, I have a friend who has had great success with leaving the pan on the heat for an inordinate amount of time before beginning making them. The reasons the end ones can be better is sometimes due to the even distribution of heat from a pan that is heated through. If the batter is still much too runny, I would try decreasing the amount of milk, then adding (up to the full amount) as needed. Hope this helps!
These look so much better than the pancakes from a mix I had the other day!
I’m linking to these in my post on breakfast. 🙂
Those look awesome… and I love your plate!!
I love pumpkin! I’ve made sweet potato pancakes but these look even better.
Delicious! I don’t know why I never make pancakes! They always look so yummy!
You are the pancake girl! Those look wonderful, and I love that you used sorghum and millet.
Oh yeah! These look great! My kids would love then too…
Lauren–I should not have come here before making my own quick egg in the pan and out the door dish! Amazing photos and description!
So cool you helped Amy with the e-book!
Love the tale on your great grandfather. The old-timers had a way of making light of the very hard challenges they faced.
Shirley
Yum! Those look really good! Thanks for sharing the recipe!
~Liz
Well, I know what I am having for breakfast tomorrow 🙂
Hubby loves pancakes I think I will make these for him to see if I like these as well :).
Hey Lauren! Your pancakes looks lovely – so nice and fluffy. But you know what, I can’t get enough of your cute plate. Lovely pattern.
Hehe, another pumpkin recipe! They look so nice and fluffy! Mmmmm…
Pumpking pancakes, airy, light, melting butter inside?!? Even that makes me want to go gluten free! Well done my friend!
These look amazing! I’m so getting a can of pumpkin puree (all the stuff in my freezer is already destined for a pumpkin soup) and making these this weekend! Thanks for linking up!
Lauren they look SO good and nice and thick but light too (the best combination for pancakes really) but adding in pumpkin? Genius! 😀
Oh yummy yummy! This is totally what I should have been making rather than the second pie!!!
Beautiful and fluffy pancakes Lauren!
YUMMY! Thank you for the recipe. I’m going to make these on Friday, the day after Thanksgiving.
Lovely lovely. The sound of butter melting out of these pancakes is enough to make me want to make them!
Talk about picture-perfect! Gorgeous and wonderful recipe; I love the flour combination you used!
I was looking at your gorgeous sushi when I spotted these pancakes and I flipped over here. These sound wonderful. My husband would love them. Thanks for sharing this.
What a great blog to stumble onto! These sound wonderful, I’ll try them with the boys this weekend!
FYI – I made a version of these this morning. I used sweet potato puree instead of pumpkin, and quinoa flour instead of millet, but followed the rest of the recipe. And wow – these are delicious! Not overly sweet, just the right amount of spice – a perfect fall breakfast treat! Yum!
these look wonderful!! Love the idea of using sweet potatoes, Alta!
Yum Lauren…can I come over for breakfast???
I’m going to try these. I haven’t had pancakes for so long – and I always say I’ll make them but never do. Thanks for sharing such a fabulous recipe at Slightly Indulgent Tuesday!
Thank you for your wonderful recipe. I’ve tried another pumpkin pancake recipe, but these were different and good. My first couple did turn out flat. But, I ended up adding a tablespoon more of each of the flours and 1/2 tsp xanthan gum. Next time I might just add the milk last until I get the desired consistency. I used 1 & 1/2 tbsp of agave in place of the sugar, that might have changed it, too. These were yummy! I was doing good keeping the sugar down until I added white chocolate chips to the last few. 😉 This is a keeper!
These look beyond delicious. I loved pancakes before going gluten free but pumpkin pancakes are heaven!!!
Sherry at SherryFredley.com
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