Puffy Pumpkin Pancakes

Puffy Pumpkin Pancakes 9

We sent Gren ahead of us to Ottawa a week before we moved, so he wouldn’t get stressed out during the chaos of moving.  But in the days following his departure, we kept finding ourselves looking for him, or expecting him to suddenly appear.  We kept  having to remind ourselves we would see him shortly, but it was still sad.  Anyway, you all know that we feed Gren pumpkin regularly to keep him, well, regular.  After he left, I had almost a full can sitting around, so we decided to use up the last of our flour and whip ourselves up some pumpkin pancakes for breakfast one day.  Not very seasonal for August, but they were darned tasty anyway.

Puffy Pumpkin Pancakes 1

Turn your oven on to 250°F and chuck in a heatsafe dish (this will keep your cooked pancakes warm until it’s time to eat).

In a bowl, whisk together 1 1/4 cups all purpose flour (or a gluten-free equivalent), 2 tablespoons granulated sugar, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground cloves.  If you have pumpkin pie spice on hand, that will do instead of measuring out all the other spices.  If you’re feeling lazy.  I also added in 1/4 cup sweetened desiccated coconut, for texture.

Puffy Pumpkin Pancakes 2

In another bowl, whisk together 1 1/2 cups milk, 3/4 cup pumpkin purée, 2 tablespoons melted butter, 1 egg, and a drop each of vanilla extract and coconut extract (optional).

Puffy Pumpkin Pancakes 3

Mix the dry ingredients with the wet ones.  The batter will be pretty thick.

Puffy Pumpkin Pancakes 4

Scoop about 1/3 cup of the batter into a heated pan and cook for however long it takes for you to be happy with the consistency of your pancakes.  These ones are pretty thick so it took a while at medium heat.  The batter makes about 12 pancakes.

Puffy Pumpkin Pancakes 6

Serve with butter and maple syrup, or whatever else floats your boat.  LIKE BACON.

Puffy Pumpkin Pancakes 7

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

7 thoughts on “Puffy Pumpkin Pancakes”

  1. Whoah
    They look lush! Sadly I’ve never found tinned pumpkin in the uk and my attempts to recreate US recipes with fresh pumpkin have been er, interesting to saythe least. Still, I will look at your photos and drool instead. Hope the reunion makes the absence a distant dream

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    1. That is truly sad. Maybe you can find it at an import store? In North America we have specialty shops just for British things (still colonials at heart I guess) but I don’t know if it works the other way…

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      1. Hee hee. I probably could if I made the effort but in the past I’ve had a fresh pumpkin to hand and searched online for inspiration only to find a load of recipes requiring tinned stuff. After seeing these pancakes I’m inspired to have a proper search for what’s on offer. I probably need to step outside my local store and search for some fancy deli with a US vibe.

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      2. Quite possibly. Fresh roasted pumpkin is great but you’re right, the texture is totally different. These pancakes are pretty forgiving though, so if you don’t have any luck you can give fresh a try.

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