Oh yum…it’s pumpkin time again! These pancakes will definitely fit the bill on Thanksgiving morning! You can easily cut the recipe in half if you only want 8 pancakes.
Makes Approximately 16 Pancakes
2 cups unbleached flour (you can use 1/2 cup wholewheat flour)
2 Tbsp. sugar
1 Tbsp. + 1 tsp. baking powder
1 Tbsp. cinnamon
¾ tsp. salt
½ tsp. ground coriander seeds
1 ½ cups milk
1 cup tinned pumpkin, or homemade pumpkin puree (see below)
½ cup melted butter
4 large eggs, beaten lightly
1 Tbsp. vanilla
Vegetable oil for brushing the griddle
Note: Occasionally I like to change up the spices using 1 tsp. ground allspice and 2 tsp. ground cinnamon instead of the coriander seeds and tablespoon cinnamon.
To serve: Either warmed or room temperature, pure maple syrup
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt and coriander seeds. In a medium bowl whisk together the remaining ingredients, except the oil, until well combined. Stir the milk mixture into the flour mixture until just combined.
Preheat the oven to 180 F. Place a platter in the oven when it reaches temperature or warm your warming drawer.
Heat an electric griddle on medium heat; if yours goes over the stove burners, heat it over moderate heat. Heat griddle until hot enough to make drops of water scatter over the surface, then lightly brush with some oil. Working in batches, pour scant ¼ cups of batter onto the griddle, forming 4” rounds and cook the pancakes until golden, 1 – 2 minutes, or slightly longer, per side. Transfer the pancakes as they are cooked to the platter and keep warm in the preheated oven. Serve the pancakes with the syrup.
Helpful link to Making Pumpkin Puree.
