Prep 10 mins
Cook 10 mins
A nice way to start Thanksgiving Morning with these moist and spicy pancake! You can use can or your own roasted and pureed pumpkin, butternut, acorn squash, sweet potatoes, or your favorite squash. Try topping with Amaretto Pecan Syrup Apple Pancakes with Amaretto Pecan Syrup or and Pecan Honey Butter Pecan Honey Butter
- 236.59 ml all-purpose flour
- 7.39 ml baking powder
- 2.46 ml salt
- 4.92 ml cinnamon
- 0.59 ml ground nutmeg
- 0.59 ml ginger
- 0.59 ml allspice
- 2 eggs, slightly beaten
- 118.29 ml pumpkin puree
- 118.29 ml packed brown sugar or 59.14 ml molasses
- 118.29 ml buttermilk
- 29.58 ml light olive oil
- 78.07 ml chopped dried cranberries or 78.07 ml mini chocolate chip
- 78.07 ml chopped roasted hazelnuts (or nuts of choice)
- whipped cream
- ice cream
- powdered sugar, for dusting
- In a large bowl, sift together flour, baking powder, salt, and spices.
- Set aside.
- In another bowl, beat eggs slightly.
- Add pumpkin or squash puree, brown sugar or molasses, buttermilk and olive oil.
- Mix until smooth.
- Blend in the dry ingredients all at once.
- Mix until batter is smooth.
- Allow batter to rest for 30 minutes or more.
- Stir cranberries and nuts into batter, and if batter is to thick thin with additional tablespoon of buttermilk.
- To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet.
- Cook slowly until bubbles appear on top and bottom is golden brown.
- Lift edge to check.
- Turn and cook until other side is golden brown.
- Continue making pancakes until all batter is used.
- Makes about 24, 3-inch pancakes.
- Garnish with cinnamon & powdered sugar, maple syrup or your favorite pancake syrup.
I give 5 stars for healthiness and taste--for adults. My kids refused to eat these (after the mandatory first bites), but then again, they're not used to heavy molasses content, which I think is what gave these such a pungent flavor. I thought these tasted great, even though the molasses did tricks on my tummy, too! Maybe next time I'll try 1/2 molasses, 1/2 honey. The mini-chips give it that degree of yumminess, and I used pecans, which tasted great too.
I'd rename these Pumpkin Pie pancakes, because the inside is soft and gooey just like a pumpkin pie! I used brown sugar(no molasses), chocolate chips, craisins and hazelnuts and it was DELICIOUS! For my husband this was "too much going on" for breakfast and he'd rather have plain pancakes. The dough was very finicky - maybe because I used the brown sugar instead of molasses...I burned nearly half of these because the heat was too high. By the end I realized the heat needs to be low and the pancakes need to cook on each side for quite some time. They did not bubble at all like normal pancakes so you just need to keep checking if the side turned down is brown and, for me, the inside did not get cooked but was pumpkin pie consistency. If they had all come out O.K. this would have served about three hungry people.
I tried this. Nobody in my family like it. Way to much molasses. Had to throw it all away!