I roast and purée and then freeze a handful of farmers market pumpkins every year. I love having the big, beautiful white and golden and green squash around to decorate with in the fall and then, once we’ve moved on to evergreens and holly, it’s time to really enjoy these gifts from the ground. They are tasty and good for me — and having 10 or so gallon ziplocks of pumpkin in my deep freeze makes me think really hard about how to eat it all.
My go-to recipe is Not-to-Sweet Pumpkin Bread and I grew very fond of Pumpkin Cornbread Muffins this fall, but these pumpkin pancakes have recently become a hit as well. They’re flavorful and filling, with just a touch of sugar and a generous helping of spices. And, you know, veggies for breakfast? How can I say no to that?
Makes 6-8 servings
Recipe inspired by marthastewart.com
- 2 1/2 cups all-purpose flour, whole wheat pastry flour or a gluten-free mix
- 4 Tbsp. granulated sugar
- 4 tsp. aluminum-free baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. fine sea salt
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- 2 cups milk or buttermilk
- 3/4 cup pureed pumpkin (can be fresh, frozen or canned)
- 4 Tbsp. butter or coconut oil, melted
- 2 eggs
- Whisk together flour, sugar, baking powder and spices.
- In a separate bowl, stir milk, pumpkin and butter or coconut oil together. Add eggs. Fold wet ingredients into the dry ingredients.
- Melt a thick pat of butter in a cast iron or frying pan. Pour in 1/4 cup of batter for each pancake. Cook about 3 minutes per side.
- Serve with a drizzle of maple syrup or honey, or a dollop of whipping cream.