PUMPKIN PANCAKES

Last week, a coworker kindly informed me that West Elm was having a huge sale. I love the West Elm aesthetic, but dang, can their minimalist home goods get any more expensive? Probably. I eventually caved and bought some teeny heart mugs on sale, a shopping decision that I don’t regret, at all.

West Elm decided that my purchase meant that I wanted email updates from them. Which, for the sake of this post, I guess I did, because their email included a post from their blog with a recipe for Pumpkin Pancakes, which sounded absolutely divine on this particular rainy Saturday morning. Armed with an unopened can of pumpkin puree from the Q4 Cake, I headed to the kitchen to make brunch with my trusty roommate (who made scrambled eggs). And yes, I brewed some coffee and drank it from my teeny heart mug, thankyouverymuch.

The original recipe called for a griddle or skillet, but I just used a standard, non-stick pan. After tasting one of the pancakes, I decided that the recipe didn’t have enough pumpkin flavor, so I ended up dumping the rest of the can (1 cup total) into the mix and adding another teaspoon of cinnamon. This messed with the dry to wet ratio, so my pancakes weren’t as fluffy as they could have been, but they definitely tasted better.

Pumpkin Pancakes

Adapted from Front+Main

Makes about twelve 5-inch pancakes

1 ½ cups all-purpose flour

3 tbsp brown sugar

1 ½ tsp baking powder

½ tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

½ tsp ground nutmeg

¼ tsp ground allspice

1 ½ cups evaporated milk

3 tbsp unsalted butter, melted

2 large eggs

½ cup pumpkin purée

To make: In a medium bowl, combine the dry ingredients: flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Whisk to combine and break up any brown sugar lumps, and set aside. In a large bowl, combine the wet ingredients: milk, melted butter, eggs, and pumpkin purée, and whisk thoroughly to combine. Add the dry mixture to the wet mixture, and whisk just until smooth. Pour ¼ cup of batter on a non-stick pan and cook pancake over medium-low heat. When bubbles form on the surface and the edges begin to dry out, flip the pancake and cook on the other side for another minute or two, until golden brown. Repeat with the remaining batter. To keep pancakes warm, place in the oven at 200ºF. Serve hot, with butter and maple syrup, and enjoy!