Pumpkin Spice Pancakes

Remember the huge can of pumpkin I purchased? From the same ginormous tin, I have made a veritable bounty of pumpkin goods: pumpkin scones, pumpkin chip muffins, and pumpkin chocolate chip cookies. Finally, after fearing that I may have overdone the pumpkin obsession, I had just a few tablespoons left and decided to make pumpkin spice pancakes for breakfast.

Of all things that I enjoy cooking and eating, I've never been able to master pancakes. Think of the big, fluffy perfect pancakes served at your favorite breakfast joint. Mine? Well, not usually so fluffy and perfect.

I spotted this perfect Martha Stewart-tweaked recipe on Baking and Books. I further tweaked the recipe by trading out and adding some spices. Though the pumpkin taste wasn't overwhelming, I was still happy to have made fluffy pancakes that almost look pretty! The house smelled wonderfully spicy and delicious.

Finally, thanks to Brea from The Boyd Team for giving me the Kreativ Blogger award. I feel so honored! Her blog is a playground of her adventures in remodeling her house, FANTASTIC shopping deals, and tips on saving money. She can cook, too! What a lady :) Thanks again!


Pumpkin Spice Pancakes
Adapted from Martha Stewart and Baking & Books

1 1/4 cups all purpose flour
2 tablespoons sugar
1 tablespoon brown sugar
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon pumpin pie spice
1/2 teaspoon salt
1 tablespoon wheat germ
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
1 cup milk
6 tablespoons canned pumpkin puree
2 tablespoon melted butter
1 egg
Extra butter for cooking and serving the pancakes
maple syrup / confectioner's syrup

Whisk flour, sugar, baking powder, cinnamon, ground ginger, pumpkin pie spice and salt. Add wheat germ, nutmeg; and a pinch of ground cloves. In a separate bowl, stir together the milk, canned pumpkin puree, 2 tablespoons melted butter, and the egg.

Fold mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup, or with confectioners sugar.