It's no secret that my husband and I love pancakes. Like a lot. I've adapted a single recipe endlessly - apple cinnamon oatmeal pancakes, black forest pancakes, whole grain pancakes, pear ginger pancakes, gingerbread pancakes, almond pancakes, blueberry pancakes - you name it. But I think pumpkin pancakes are one of our very favorites.
This is definitely a recipe for your days off, in large part because making pancakes is time consuming, but also because this is a huge recipe and makes approximately 30 pancakes. But Sarah! you might be thinking, how can two people eat 30 pancakes in one sitting? Well, dear reader, we can't. However, these pancakes are absolutely delicious as leftovers, staying tender even days later. You can pop them in the toaster for a reheated morning treat, or eat them cold as a snack. You can make them into a sandwich with butter and fig jam, or cover them in whipped cream (my husband's favorite).
Pumpkin pancakes are one of those things you'll never regret having too many of. And if you've got a big family or are having a crowd for brunch? They're perfect. And don't worry, I've got tips for hot to keep the pancakes piping hot while you cook.
Whole Can Pumpkin Pancakes Recipe
This recipe is about triple the original Joy of Cooking recipe I've adapted endlessly over the years. So feel free to cut it in half. But then it won't use a whole can of pumpkin. You can also cut back on the butter too, if you like, or substitute some vegetable oil.
4 1/12 cups flour (you can sub up to 2/3rds whole grain flour)
1/2 cup sugar
4 teaspoons baking powder
3 teaspoons salt
1-2 teaspoons pumpkin spice and/or cinnamon
1 stick (1/2 cup) melted butter
1 can (16 oz.) pureed pumpkin
3 1/2 - 4+ cups milk
Preheat your griddle over medium heat. If using cast iron, grease it lightly. I prefer to use an electric griddle which can handle 5-6 pancakes at a time. I set the control to 350 F and let it preheat.
Whisk the flour, sugar, baking powder, salt, and spices together until well blended in a VERY large bowl. In a separate bowl, whisk the pumpkin, eggs, and butter to combine, then add to the dry ingredients. Add 3 cups milk and whisk, incorporating the flour slowly, add more milk as necessary to make a smooth, lump-free batter. Using the measuring cup you used to add the milk, pour the batter in about 1/3 cup amounts onto the griddle. When bubbles form near the center of the pancake, flip and let brown on the other side.
Now for the savvy tip taught to me by my mother. Use a dish towel to keep your pancakes hot! Using a flat-weave dish towel, place one end on the plate you're using to pile the pancakes, and leave the long tail to cover them. Add the pancakes in an overlapping circle and keep covered by the towel in between. The towel combined with the pile of the pancakes themselves will keep everything piping hot until it's ready to go to the table.
Serve with butter, real maple syrup, and whipped cream for a decadent brunch. Let the leftovers cool to room temp and store in a closed container to keep them from drying out. They will keep at room temp for a few days, so if you don't plan to eat them right away, refrigerate or freeze for future use. A third cup of batter will make a pancake small enough to fit inside a conventional toaster, should you want to reheat them.
I hope you enjoy these pancakes as much as we do. I'm off to eat one as a snack before heading out to do some grocery shopping. Happy eating!
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Sarah Wassberg Johnson has an MA in Public History from the University at Albany and studies early 20th century food history.