Pumpkin Pie Pancakes ala Dorie Greenspan

My pumpkin pie recipe that I used for Thanksgiving did not use the whole can of pumpkin puree. So, like I do every year, I put the leftover puree in a container in the refrigerator. But unlike most years, where I find it a couple of weeks later growing green mold, this year I actually used it. While reading through my ever-growing list of blogs that interest me, I found a recipe by Dorie Greenspan at Serious Eats for pumpkin pie pancakes. These pancakes call for 1/4 cup of pumpkin puree, plus you can mix the ingredients the night before (keeping wet and dry separate) and combine them in the morning. It sounded like a great way to use up the pumpkin.

Pumpkin Pie Pancakes
- makes about sixteen 4 1/2 -inch pancakes -

Ingredients
1 cup all-purpose flour
1/4 cup granulated sugar
3 tablespoons (packed) light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon freshly grated nutmeg
Pinch of cloves
Pinch of salt
1 1/3 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted
2 tablespoons dark rum
1 teaspoon pure vanilla extract
1/4 cup unsweetened pumpkin puree
Maple syrup or ice cream for topping

Ingredients
1. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, spices and salt. In another bowl, whisk together the buttermilk, eggs, melted butter, rum and vanilla to blend thoroughly. ***At this point, I covered the bowl of dry ingredients and left it on the counter. I covered the bowl of wet ingredients and placed it in the refrigerator. And then the next morning, I continued with the recipe.*** Pour the liquid ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined. (Don’t worry if the batter is a bit lumpy.) With a rubber spatula, gently but thoroughly fold in the pumpkin puree.

2. If necessary, lightly butter, oil or spray your griddle or skillet. Preheat over medium heat or, if you’re using an electric griddle, set it to 350°F. If you want to hold the pancakes until serving time (or for up to 20 minutes), preheat your oven to 200°F.

3. Spoon 1/4 cup of batter onto the griddle for each pancake, allowing space for spreading. When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown. (These are soft and puffy, so turn carefully.) Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.

These were amazing! I have been holding off buying Baking: From My Home to Yours because I don’t bake all that much. But I’ve been so intrigued with all the baked goods that people have been posting in their blogs, and now with these pancakes, I think this is definitely going on my wish list! And please don’t let the above photo discourage you from trying these. These smelled so good, and I was so hungry, this was the best photo I could manage before diving into them.

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Comments

  1. says

    Pumpkin pie pancakes sounds really good. I have really been enjoying pumpkins so far this year. I think I got about 6 pumpkins and I still have 2 left. I see pumpkin pie pancakes in my future.