Great Pumpkin Spice Pancakes
In nearly every professional or novice kitchen across America, Pumpkin pancakes are a titular breakfast staple during the Autumn. Although various forms pancakes have inarguably been present in culinary history since the ancient greeks, pancakes as we know it in (cooked in a frying pan and served with maple syrup) can likely be attributed to Native Americans. Culinary historians note that indigenous peoples such as the Algonquin, Iroquois, Chippewa, and other tribes regularly used maple syrup and crystalized sugar as part of their diet in everything from fish dishes to pancakes. While Europeans commonly ate pancakes, especially on "Pancake Tuesday or Shrove Tuesday", maple syrup was not an integral part of their diet until coming to America where Indigenous peoples shared their method of tapping maple trees and of making Narragansett and Cornmeal cakes cooked in pans.
Pancakes as we enjoy them is in the very DNA of our country and have always been a symbol of good will and togetherness. So, I feel, it's only natural that we enjoy them around the breakfast table with friends and family any time of the year! In our home, pumpkin pancakes in particular are enjoyed October through November. In this brief season, we relish the flavor of pumpkin before transitioning into pear, gingerbread, mint, and chocolate flavors. I'll be sharing more of those recipes in the coming months. Until then, I hope you and your loved ones enjoy these Great Pumpkin Spice Pancakes!
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Time:
Prep: 10 minutes
Cook: 15 minutes
Servings: 4
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1 ⅝ cups flour
3 teaspoons cinnamon
1 teaspoon nutmeg
¼ teaspoon ginger
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
½ teaspoon salt
1 ½ cup whole milk
2 eggs
10 ounces pumpkin puree
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Nutrition per serving:
Calories, 305.34kcal, 15% DV
Total Fat, 5.83g, 8% DV
Carbs, 51.87g, 20% DV
Sugars, 7g, 8% DV
Protein, 11.71g, 23% DV
Sodium, 544.85mg, 27% DV
Fiber, 4.93g, 18% DV
Percent Daily Values based on a 2,000 calorie diet.
Health Score: 7.4/10
*Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.
Nutrients in this dish with a positive impact:
Unsaturated Fat 2g, 4% DV
Fiber 5g, 18% DV
Protein 12g, 23% DV
Potassium 348mg, 10% DV
Magnesium 28mg, 8% DV
Iron 3mg, 18% DV
Step 1
Add 1 ⅝ cups flour, 3 teaspoons of cinnamon, 1 teaspoon nutmeg, 1/4 teaspoon ginger, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt. Mix until combined and then fold in wet ingredients: 10 ounces pumpkin puree, 1½ cup whole milk or buttermilk, and 2 eggs.
Step 2
Warm a large pan over medium heat, melt a small tab of butter to coat the pan and pour in a small amount of pancake batter. Cook until golden. About 2-3 minutes per side. Transfer cooked pancakes to a plate and keep warm.
Step 3
Transfer the Great Pumpkin Pancakes to plates, and drizzle with maple syrup and enjoy!
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Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 229-30)
American Food: The Gastronomic Story, Evan Jones [Vintage:New York] 1981, 2nd edition (p. 16-7)