These spiced pumpkin pancakes are delicious and have the perfect fluffy pancake texture.
I have some very exciting news! After looking for a new job for a year and applying and interviewing for the last several months, I accepted a new job within my company! I will be leaving the lab and going to work in Phase 1 clinical trial monitoring in the new year. The job sounds very interesting – I get to be closer to the patients and I will have to learn a lot about different therapeutic areas. The director of my new department and my immediate manager sound very nice, and I couldn’t be more excited! It also helps that I am getting a nice raise. 🙂
I will be pretty sad to leave my current job where I’ve been for over 8 years (my first job since college, not including the 1 month I worked at Starbucks when I couldn’t find a ”real” job). I will also miss my co-workers and friends from work, and I will miss sitting in a big office with my best friend (the new job has cubicles).It’s a big change, but I am ready for it, and ready to learn something new. And the good thing is I will still be at the same site, and I will have to come back to my old building to say hi to Aldo, so I’ll see everyone pretty frequently. It really can’t get any better than this!
And I am so relieved that I don’t have to write cover letters, tailor my resume for different positions, prepare for interviews, go to interviews, write thank you letters, etc. etc… all that stuff has been making me super tired for the last few months, and it feels like a huge weight has been lifted off my shoulders.
Soooo, with that, I finally got around to making pumpkin pancakes! Sure, the trendy fall pumpkin season is over… but most pumpkin recipes involve a can of pureed pumpkin, and those are the same year-round. So might as well treat yourself to pumpkin pancakes anytime you want!
These pancakes were very fluffy, the perfect pancake texture. The reason for this is that this recipe uses vinegar and milk in the wet ingredients, and baking powder and baking soda in the dry ingredients. The vinegar and milk form a sort of buttermilk texture (milk + vinegar is a great substitute for buttermilk in recipes). But since you are mixing all the wet ingredients together instead of making the buttermilk mix and then adding it, there is some un-reacted vinegar left in the wet mixture. So when you add the wet ingredients to the dry ingredients, some of the vinegar keeps reacting with the baking soda (remember making volcanoes in elementary school?), and little tiny bubbles actually form in the batter before it is cooked. All these air bubbles make the pancakes super fluffy. Just be careful not to over-mix the batter, or you’ll pop all the air bubbles.
This recipe contains a LOT of cinnamon and spices. Feel free to cut down on them if that’s not your thing. But I loved how the spices stood out in this recipe. That’s the reason I called these pancakes ”’spiced pumpkin pancakes” – to emphasize the spices.
Spiced Pumpkin Pancakes
Makes: 15 3-4 inch pancakes. Total time: 30 minutes
- 2 cups white whole wheat flour
- 1/4 cup brown sugar (I used turbinado)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- pinch of ground nutmeg
- 1.5 cups milk (I used 1%)
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
1. Combine all the dry ingredients in a large bowl (flour, sugar, baking powder, baking soda, and the spices). Mix well.
2. Combine all the wet ingredients in a bowl and whisk together until the egg and the oil are well mixed.
3. Add the wet ingredients to the dry ingredients and whisk together until just combined.
4. Preheat a non-stick griddle, and coat it with non stick spray.Pour the batter into the griddle, using a very scant 1/4 cup of batter for each pancake. Cook the pancakes 2-3 minutes on each side, or until they are nicely browned and fully cooked inside.
[Recipe source: All Recipes]
Check out this and other recipes from Babaganosh on my pinterest page.