‘Tis the season for all things pumpkin, from pumpkin spice designer coffee to pumpkin ravioli and pumpkin pie. When we really want to indulge (and have time for a nap), these moist pumpkin pie pancakes are a hearty way to start the day.  Or a perfect ending for “brinner” (breakfast for dinner).

With a schmear of real butter and a drizzle of honest maple syrup, you can skip the bacon and eggs, pour a glass of cold milk and dig in to a taste of autumn. 

Pumpkin Pie Pancakes

Serves 4 to 6 

1 3/4 cups flour

3 tablespoons sugar

1 teaspoon ground cinnamon

2 teaspoons baking powder

1/2 teaspoon ground ginger 

1/2 teaspoon ground cloves

1 cup pumpkin puree

1 1/4 cups half & half

1/2 cup milk  

2 eggs, beaten

Butter, maple syrup for serving 

Whisk together flour, sugar, cinnamon, baking powder, nutmeg, ginger and cloves in a large bowl.  Fold in pumpkin, half & half, milk and eggs, whisking until smooth. Set batter aside to rest 10 to 15 minutes.  

Heat non-stick skillet over medium heat. Pour batter into skillet, and once bubbles begin to form, flip each pancake and cook until golden and fluffy, about 2 to 3 minutes each side. Repeat with remaining batter. 

Serve hot with butter and maple syrup.   

Diva confession: If you want to make your own pumpkin puree, preheat oven to 375˚F.  Remove stem from pumpkin and cut in half, scraping out stringy membrane and seeds. Place halves face-side down on baking sheet and bake about 45 minutes, or until pumpkin is soft. (Test for doneness by piercing with a fork.) Remove from oven and cool.  Scoop out the soft pulp into food processor or blender and pulse until smooth.  {jcomments on}