Pumpkin (Or Squash) Pancakes Recipe ππ₯
Description: Start your Thanksgiving morning with a delightful treat of moist and spicy pumpkin (or squash) pancakes! These pancakes are versatile, allowing you to use canned or homemade roasted and pureed pumpkin, butternut squash, acorn squash, sweet potatoes, or your favorite squash variety. For an extra indulgent touch, try topping them with Amaretto Pecan Syrup or Pecan Honey Butter.
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Total Time: 20 minutes
- Servings: Makes about 24, 3-inch pancakes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | All-purpose flour |
| 1 1/2 tsp | Baking powder |
| 1/2 tsp | Salt |
| 1 tsp | Cinnamon |
| 1/8 tsp | Ground nutmeg |
| 1/8 tsp | Ginger |
| 1/8 tsp | Allspice |
| 2 | Eggs |
| 1 cup | Pumpkin or squash puree |
| 1/2 cup | Brown sugar or molasses |
| 1/2 cup | Buttermilk |
| 2 tbsp | Light olive oil |
| 1/3 cup | Dried cranberries |
| 1/3 cup | Hazelnuts |
| Additional buttermilk, if needed | |
| Garnish options: Cinnamon, powdered sugar, maple syrup, or your favorite pancake syrup |
Instructions:
-
In a large bowl, sift together the all-purpose flour, baking powder, salt, cinnamon, ground nutmeg, ginger, and allspice. Set aside.
-
-
In another bowl, beat the eggs slightly.
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Add the pumpkin or squash puree, brown sugar or molasses, buttermilk, and olive oil to the eggs. Mix until smooth.
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Blend in the dry ingredients all at once, mixing until the batter is smooth.
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Allow the batter to rest for at least 30 minutes.
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Stir in the dried cranberries and hazelnuts into the batter. If the batter is too thick, you can thin it with an additional tablespoon of buttermilk.
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Heat a lightly greased griddle or heavy skillet over medium heat.
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Spoon a heaping tablespoon of batter onto the preheated griddle or skillet to make each pancake.
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Cook slowly until bubbles appear on the top surface of the pancakes and the bottom is golden brown. Lift the edge to check for doneness.
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Flip the pancakes and cook until the other side is golden brown.
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Repeat the process until all the batter is used, making about 24 pancakes in total.
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Garnish the pancakes with your choice of cinnamon, powdered sugar, maple syrup, or your favorite pancake syrup.
Enjoy these delightful pumpkin (or squash) pancakes as a cozy breakfast or brunch option, perfect for autumn mornings or any time you crave a comforting treat! ππ₯
