(You: What is this whole foods business?
Me: Check it out)
I always buy the big cans of pumpkin, which means I usually have a half-finished can hanging out in my fridge left over from some baking endeavor or another.
One of those half finished cans came to the rescue one night a few weeks ago when I ran across this recipe and got a ridiculous craving for pumpkin pancakes at 9:30 in the evening. I popped my head into Aaron's office:
"I want pancakes."
He nodded. "Then you make pancakes."
"Thank you for being an enabler."
I started mixing and salivated as I read through the list of spices. Cinnamon. Nutmeg. Cloves. Ginger. My kitchen was going to smell like Christmas in October and I was all warm inside with anticipation.
So it was a bit like a bucket of ice water when I went to my spice cupboard and discovered it almost bare. We were just days away from moving and my mom had packed up the vast majority of my spice cupboard the week before. The depth of my heartbreak is a little embarrassing considering we are talking about pancakes here.
Fortunately, my spice cupboard did yield an almost empty shaker of cinnamon with exactly two teaspoons inside. I decided that would have to be enough.
I was thrilled when these turned out so incredibly delicious with only that single humble spice. They taste like Autumn and warmth and everything good about this time of year and I seriously ate that first batch like candy. Breakfast? Pumpkin pancakes. Mid morning snack? A quick pumpkin pancake. Baby 2 spit up all over my bed in the middle of the night and I couldn't go back to sleep and decided I was hungry? Pumpkin pancakes.
I made them again with all the spices and was actually a little disappointed. As it turns out, I much prefer the cinnamon only version. I'm including the original version of the recipe here but if you're a cinnamon-y type person (I am) and sometimes not so much a nutmeg-y or clove-y type person (I'm not) then you might just omit the extras or just do a small dash of each.
The original recipe notes that the batter is really thick and to make sure you spread it out when you pour it onto the griddle. I did that but my first pancake still turned out so ridiculously thick that the middle didn't have time to cook before the outsides were done. So I did the logical thing and piped my pancakes. Yes, way to make something easy into something not quite as easy. But the results were pleasantly cinnamon roll looking (see above) and I don't apologize for my craziness. Piping isn't necessary, but do make sure you spread them out a bit.
Also, a note about sucanat: the original recipe calls for brown sugar, which isn't kosher for us at the moment. Sucanat is like brown sugar in its most natural form. It tastes pretty much the same but looks a bit different. I got mine at Whole Foods on a whim the week before I made these and have been really happy with it in the few recipes I've tried. Of course, you don't have to be all crazy hippie like me. I give you permission to just use brown sugar.
Adapted very slightly from here
2 cups white whole wheat flour
3 tbsp sucanat
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp cloves
1/2 tsp salt
1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 tbsp vinegar)
1 cup canned or fresh pumpkin puree
2 tbsp canola oil
Mix together the dry ingredients in a large bowl. In a smaller bowl combine the wet ingredients. Add the wet ingredients to the dry and stir just until everything is incorporated.
Heat a lightly greased griddle or frying pan over medium heat. When hot, pour on the pancake batter and brown on both sides. Serve with butter and real maple syrup.
Love pumpkin? Try my recipe for pumpkin chocolate chip scones or two different ways to make (healthy!) pumpkin bread.
Find all of my favorite recipes on Pinterest!