How To Use Pumpkin In Your Favorite Weekend Breakfast

Horizontal EmbedPhoto: Courtesy of Joy The Baker.
It is time for pumpkin-everything.
Hold on to your hats. I’ll be all up in your grill with peppermint and chocolate for Christmas before you know it.
For now — pumpkin. It's pointless to resist its seasonal allure.
Pumpkin Spice Pancakes
Adapted from Martha Stewart
Makes 14-18 small pancakes
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tbsp brown sugar
2 tsp baking powder
1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp fresh grated nutmeg
pinch of ground ginger
pinch of ground cloves
1 cup milk
1/2 cup canned pumpkin
1 egg
2 tbsp vegetable oil or melted butter
1. Whisk together flours, salt, spices, sugar, and baking powder in a medium sized bowl.
2. In a separate bowl, whisk together milk, egg, pumpkin, and vegetable oil or melted butter.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined. It's ok if you have a few lumps. You don’t want to over-beat the batter; it’ll produce tough pancakes.
4. Let the batter sit for 10 minutes while you heat the skillet. Over low-medium heat melt a tablespoon of butter or vegetable oil. Once skillet is hot, spoon a heaping 2 tablespoons of batter per pancake into the skillet. When pancake starts to bubble slightly, carefully flip over.
5. Once browned and cooked through, place pancakes on a oven-proof plate and place in the oven set at 200 degrees Fahrenheit to keep warm while you cook the rest of the pancakes.
6. Serve with whipped cream and cinnamon sugar or maple syrup.

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