Pumpkin Pancakes, I’ve tried this recipe because I need to finish the leftover pumpkin puree that I’ve bought to make my favorite homemade pumpkin caramel sauce. On the first try, I reduced the quantity of flour and substituted with pumpkin puree. The pancakes came out rubbery and paste-like. The recipe was a failure. And, after some research and a few more trials, still, I have satisfied only with the texture of the pancake. To enhance the taste, you need to mix in semi-sweet chocolate chips to the pancake batter and top it with sweet sauces. So when writing a shopping list for pumpkin pancakes, don’t forget to include mini semi-sweet chocolate chips and whipped cream. 

Note:

I like to eat these pumpkin pancakes with low sugar whipped cream and pumpkin caramel sauce. What I exactly do is, take a pancake, add a scoop of whipped cream(low sugar), drizzle pumpkin caramel sauce over the cream, and top it with another pancake. If I am out of whipped cream handy at home, then I add in mini semi-sweet chocolate chips into the batter.

Ingredients:

• 3/4 cup cake flour or bleached all-purpose flour
• 1/4 cup of puree pumpkin puree
• a large egg
• 1/4 tsp of pumpkin spice mix
• a pinch of salt
• 1 tbsp of white sugar 
• 3/4 tsp of baking powder
• 1/4 tsp of baking soda (increase to 1/2 tsp if you like more fluffy)
• 1/4 cup of mini semi-sweet chocolate chips(If without toppings and just 1 tbsp sugar) 
• Required butter
• 1/2 tsp vanilla essence

Toppings:

• Pumpkin caramel sauce or any sweet sauce
• low sugar whipped cream
• Don’t have cream and sauce:
• Mix in 1/4 cup of mini semi-sweet chocolate chips to the batter

Other recipe you may like:

Vegan Black pepper rice

Paneer Tikka Roll/Kathi roll

Whole Wheat Avocado Tortilla/Avocado Chapati(Indian Flat bread)

Procedure:

1. Combine all the wet ingredients and dry ingredients(including coco chips if using) in separate bowls. Then, add in the dry ingredients into the wet and mix gently with a fork or whisk until lump-free. Do not overmix the batter.
2. On a preheated griddle/pan, add butter and spread it evenly. Pour about an ice cream scoop of batter on to the pan and allow the pumpkin pancakes to cook slowly over medium-low heat until the bottom develops light brown color. 
3. If the heat is very high, then the pancakes cook fast on the outside and become brown quickly, leaving the inside batter doughy and uncooked.
4. Make sure the heat is not high and not very low. Perfect fluffy pancakes should form cracks and holes on the top layer.
5. When the pancakes rise, and air pockets have formed, with the spatula lift the pancake verify the bottom has become light the color. Then, flip the pancakes, let it cook on the other sides for a few seconds. 
6. Transfer the fluffy pumpkin pancake to a plate serve with sweet sauces and whipped cream.

Summary

Recipe Name

Pumpkin Pancakes

Author

Swaana

Date

2020-10-12

Prep Time

5M

Cook Time

10M

Total Time

15M