Pumpkin Pancakes, or Herbstliche Heimat

by NAA

Autumn means pumpkins, and for us Americans, weekends mean pancakes. Naturally, a chilly November Saturday calls for an indulgent morning filled with the cozy aroma of spiced pumpkin, so Saturday found us relishing a homemade batch of pumpkin pancakes. Even the simple act of pouring thick, slow batter over a warming griddle feels luxurious, like a good weekend morning should.

I adapted these from the famous Margaret Pancakes (by now probably familiar to most of the women’s peloton), and we topped our short stacks with handmade maple syrup from the Mapstone farm on Seneca Lake, where David and I spent our first-ever visit to New York’s Finger Lakes region this fall. A most excellent combination.

Pumpkin Pancakes

Pumpkin Pancakes

Whisk together:
1 1/2 cups flour (or 1 cup quick oats + 1/2 cup flour)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice

In a separate bowl, mix together:
1 cup milk
1 TBSP cider vinegar
1 cup pumpkin puree
2 eggs
2 TBSP oil
1 tsp vanilla
2 TBSP brown sugar

Mix the dry ingredients into the wet ingredients until combined, but don’t over-mix (as Margaret notes, however, it’s not a disaster if you do).  Drop as much batter as needed for the desired pancake size onto a well-oiled pan or griddle over medium heat. When pancakes have bubbles on top and are slightly dry around edges (about 2 1/2 minutes), flip them and cook until golden on bottom (about 1 minute). Serve warm. Makes about 12 palm-sized pancakes.


[image by me]