Pumpkin Obsession: Fluffy Pumpkin Pancakes
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My Pumpkin Obsession
I first started looking for good pumpkin recipes around Autumn a few years ago, and when I discovered Pumpkin Pancakes, I was astonished at how much flavor was in it. I have tested several recipes, and tweaked them a bit to suit my tastes. What started out as a seasonal obsession turned into a regular breakfast treat. I make a batch of these every week or two, usually when I have time to relax on the weekends. I hope anyone who tries it out will like it as much as I do!
Keeping Pancakes Warm:
If you are making pancakes, and you want to keep the first few warm while you are cooking the rest, here's a tip:
- Preheat the oven to 200 degrees
- Get a cookie sheet ready
- Once the first few pancakes are cooked, place on the cookie sheet, cover with aluminum foil, and place in the oven to keep them warm
- Mixing bowl
- Measuring spoons
- Measuring cups, dry
- Measuring cup, liquid
- Mixing spoon
- Pan, griddle, or electric skillet
- Lid for the above, if desired
- Spatula (if using a nonstick pan, use a plastic spatula, not metal)
- Plate or platter to place pancakes on once they're done
- Cookie sheet, if you use my tip on keeping the pancakes warm *
- If you want to make this, but don't have milk (or are allergic to it), you should be able to use soy milk, coconut milk, almond milk, or even water. It may affect the consistency a little, but it should still fluff up, and taste good.
- I use pumpkin puree from a can. You can make it using fresh puree, of course.
- Substitutions for an egg: (choose one)
- 1 banana, mashed
- 2 Tablespoons cornstarch
- 1 teaspoon yeast in 1/4 cup warm water
- 1 teaspoon baking powder, 1 Tablespoon water, and 1 Tablespoon vinegar
- Applesauce is a healthier substitution for vegetable oil. If you use the sweetened kind, you may also reduce the amount of sugar used.
- I tend to use wheat flour, but any flour can be used. I have also used ground oats to half of the flour, too (oatmeal is healthy, and it works the same as flour in recipes).
- A zero-calorie sweetener may be used instead of brown sugar, but it won't taste quite as good. Brown sugar complements the flavor of the pumpkin.
- If you're out of brown sugar, maple syrup works as a substitution. I have used it before, and it tastes good and doesn't affect the consistency. It is also similar in calories.
- Ground cloves and nutmeg may be used in place of allspice.
- If you want to use vinegar, but don't have apple cider vinegar, just use white vinegar. The flavor is a little stronger, but it isn't too strong.
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 Tablespoons vegetable oil
- 2 cups flour
- 3 Tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 Tablespoons apple cider vinegar (optional)
- 1/2 cup walnuts (optional)
- Mix together the ingredients, one at a time. Be sure to mix it well, so that there are no clumps of dry ingredients in it. From my experience, biting into a bubble of dry baking powder is awful.
- If necessary, add a small amount of oil onto your pan or griddle (I use a nonstick skillet, and it works well without any oil at all).
- Turn on your stove to medium/low (or electric skillet to about 300-350 degrees), and once it is hot, add about 1/2 cup of batter to form a pancake. Depending on the size of your pan, you may be able to fit 1, 2 or more at a time (My skillet fits up to 5 at a time, and it is incredibly efficient). I like to put the lid on my skillet, because it seems to evenly distribute the heat.
- Usually bubbles form as the pancakes heat up, and it's about time to flip them over when you see quite a few bubbles, after about 2 minutes. Gently put your spatula underneath, and turn it over. It should be browned. If it is too thick, press it down a little with the spatula.The other side should take about 2 minutes. When that side is brown, it is finished.
- Being a Northerner, I like to drizzle pure maple syrup over it. But top it with whatever is enjoyable to you. It is tasty even without a topping.
Nutrition of Pumpkin
- It is low-calorie, about 30-40 calories for 1/2 cup of pumpkin
- It has no saturated fat or cholesterol
- It is packed with Vitamins A, C, and E
- It is filled with flavonoid polyphenolic antioxidants: leutin, xanthin and carotenes.
- As a result of some of the above, pumpkin is good for the eyes and for the skin
Apple Cider Vinegar:
Vinegar is a product of fermentation, and apple cider vinegar is made from pulverized apples. It is mild, and has a mild, fruity flavor that doesn't leave a vinegar taste in pancakes or most baked goods. In the case of this recipe, white vinegar also works, but it might leave a more obvious vinegar taste.
As an acid, vinegar is often included in batter to react with baking soda and start the chemical reaction to produce carbon dioxide and give batter a lift as it bakes. My pancake recipe is fluffy even without the vinegar, but my uncle uses it in his pancakes, and they come out spectacular!
Apple cider is used a lot in the kitchen, in cleaning, and even as a health tonic. Many of the folk medicinal uses of vinegar are not necessarily true, although there have been small studies that suggested that it could help with diabetes and obesity:
- It may help lower glucose levels
- It may lower high blood pressure
- It may be able to kill or slow the growth of cancer cells
- It may help people feel full
On the flip side, here are the possible risks:
- It's highly acidic
- It could lower potassium levels and bone density with long-term use
- It could interact with diuretics, laxatives, and medicines for diabetes and heart disease
- It contains chromium, which can alter insulin levels
But of course this recipe only takes a small amount of vinegar, and it is an optional ingredient.
For more information on Apple Cider Vinegar, check out Rajan Jolly's article:
- Apple Cider Vinegar Remedies And Does Apple Cider Vinegar Cure?
Apple cider vinegar, the folk medicine, has both supporters and detractors. Does apple cider vinegar cure? What are the apple cider vinegar remedies? Read on to find out...
Useful Information on Pumpkins and Apple Cider Vinegar
- Nutrition Facts and Analysis for Pumpkin, cooked, boiled, drained, without salt
Nutrition facts and Information for Pumpkin, cooked, boiled, drained, without salt
- Pumpkin - Wikipedia, the free encyclopedia
- Apple Cider Vinegar Uses, Benefits, Claims
Does taking apple cider vinegar make sense for your health? Here's a rundown of the research.
What are your favorite kind of pancakes?
If you like pumpkin, try out these recipes from fellow Hubbers:
- Easy Pumpkin Cream Cheese Muffins Recipe
If you like pumpkins and cream cheese, try these muffins! They're a great breakfast treat and so incredibly delicious, they'll be an instant hit! They're not difficult to make and with a bit of powdered sugar, you'll have a yummy breakfast delight.
- Easy Pumpkin Muffins
These quick and easy pumpkin muffins are one- bowl muffins, super easy to make and very yummy.
- Quick and Easy Sweet and Spicy No Crust Pumpkin Pie From Scratch!
Sweet and spicy pumpkin pie with no crust saves both preparation time and calories. Pumpkin pie spice is so expensive -- make your own with my recipe included here.
Memories of Pancakes:
My mother has always been big on baking things from scratch. She used to bake cookies, brownies, Rice Crispy candy, fudge and cupcakes all of the time, so even when we didn't have a lot of money, we had snacks and desserts. She also made pancakes, and they usually came out pretty good. One thing that sticks out in my memory is how she used to top her pancakes, French toast and waffles with brown sugar. It was tasty that way, but I don't think I have seen many people top pancakes with anything but syrup or fruit.
It feels so good to have a big meal for breakfast once in a while. I hope you enjoy it as much as I do!