I am frequently disappointed by new pancake recipes I try. Some of the typical problems I run across with pancakes are they’re too flat, too hard to flip, they fall apart easily, or just don’t taste that good. So, when I do find a great pancake recipe, you can bet I hang onto it like a precious gem.
With all that said, THIS is a fabulous pancake recipe. I’ve made these pancakes twice in the last few weeks because they are just so darn delicious. They were gorgeously fluffy and substantial and packed with flavor. A perfect option for breakfast during the holiday season!
- 2 cups all-purpose flour
- 3 Tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 ½ cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 Tablespoons vegetable oil
- 2 Tablespoons vinegar
In a large bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Stir into the flour mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.
Adapted from Allrecipes.com
Today I had a friend of mine ask me if I had a go-to recipe for pancakes. When I went to look up the recipe on my blog, I realized to my horror, that I’d never done a post about my favorite pancake recipe! How is that possible?! I feel so ashamed. Ok not really. But, you really do need this recipe. These pancakes are super easy to make and turn out fluffy and awesome every single time. I’ve also made them with part wheat and part white flour with great success. I can’t tell you how many times I’ve tried other recipes just to be disappointed by flat, tasteless, fragile pancakes. I keep coming back to these because they’re so fabulous and I guarantee you will too!
*Also, I can’t help but think about this Strong Bad cartoon whenever I make pancakes.
When I saw this recipe I knew I had to make these. I love banana bread. It’s one of my most favorite things ever. And these were so good! I think I did over-cook my first batch just a little too much and they were a lot drier than the 2nd set… so take heed. Also a couple other notes… this calls for pastry flour in the ingredient list, but there are suggested substitutions further down in the recipe. I used half wheat and half white flour. The last thing is this recipe says it makes 12 pancakes. Mine made about 6, 6″ pancakes. So unless your pancakes are super small you’re not going to get 12. Anyway, those things aside, these cooked up really well and were super fluffy. They were also delicious eaten cold and plain as leftovers… like a slice of banana bread! Yum!
p.s. I have my iTunes set to random for all 6131 songs and it just happened to select Tori Amos’ “Pancake” while I was writing this post. Even though the song was crappy (and I don’t think it even mentioned pancakes…) it’s still a sign you should make these.
As I’ve mentioned before, I have this weird drive to make millions of different kinds of pancakes. I honestly have no idea why. And sadly most of my endeavors don’t turn out so well. But this morning was different. I decided to scan Pinterest for some sort of delicious looking pancake and these babies popped up. Holy crap, are you serious? Cinnamon Roll Pancakes? I was instantly curious…. do they really taste like cinnamon rolls? Do they use some sort of fancy ingredient that I don’t have? Are they going to take 2 hours to make? To my surprise I did have all the ingredients. And it didn’t look like it’d take much longer to make than normal pancakes. So did they taste like cinnamon rolls? Hells yes!
There are a couple of tips I would suggest if you’re going to make these:
#1 Unless you have a giant spatula, don’t use 3/4 cup of batter. I used 1/2 cup and it was plenty for one pancake.
#2 If you’re feeding a family, double this recipe. Using the 1/2 cup measure for each pancake, this made 4. Enough for Seth and I.
#3 Make sure to cut a very small hole in the cinnamon mixture bag. I cut mine way too huge (about 1/2 inch) which made my spirals too wide which made my pancakes hard to turn over. Think lots of SMALL spirals. Not one GIANT spiral.
#4 When melting the butter/cream cheese mixture, you will need to whisk it a lot for the butter and cream cheese bits to come together as they should. It’s not just stirring to combine. You’ll just need to whisk vigorously for about 30 seconds. If it looks separated and weird, it’s not ruined, it just needs more whisking.
So that’s it! These really were simple to make and tasted delicious!
p.s. Please excuse the crappy picture. I had to use my camera phone and I was also too hungry to make the pancake look super fancy.