Pumpkin Pancakes: Your Recipe, My Kitchen

I have a hard time trying new pancake recipes.  It's the case of "if it ain't broke, don't fix it."  However, last fall, in the midst of the flurry of pumpkin recipes, I decided I needed to try a pumpkin pancake.  I found a delightful recipe on Pinch My Salt.  Biting my nails, I served them up and handed out the plates to my kids.  They dove in and declared them delicious.  Because it was early in the morning, I didn't realize that I hadn't taken any pictures until the last empty plate was rinsed and stacked by the sink.  Drats!

This was such a great recipe, though, that it was not a hardship to make them again a few weeks later.  This time, I saved out a plateful for the photos.  The others were gobbled up with the same gusto as before.

The original recipe calls for whole wheat flour and a different combination of spices than I used.  I used frozen pumpkin from a fresh one that I baked up in the fall.  I also doubled the recipe in order to feed the crowd.  Frozen pancakes are a great thing to have in the freezer, so feel free to double this, too, even if you have a smaller family.

Pumpkin Pancakes (adapted from Pinch My Salt)

1 cup all purpose flour

1/2 cup cake flour 

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp ginger

1 cup buttermilk

1 cup pumpkin puree

2 eggs

2 Tbsp oil

1 tsp vanilla

2 Tbsp agave nectar

Combine the dry ingredients in a large bowl.  In another medium bowl, combine the wet ingredients.  Pour the wet ingredients into the dry ingredients and whisk them together.  Ladle the pancakes onto a hot griddle and brown on both sides.  Serve warm with maple syrup and butter or a sweetened whipped maple cream cheese or even whipped cream. 

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Now it's your turn.  Show us what you have made with recipes from other blogs, cookbooks or even family recipes. ..anything that's been on your list of recipes to try.  Please link back to this blog or post.  

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