The other day when it occured to me that I haven’t blogged about pancakes in, oh, FOREVER. Which is funny, because I make them, oh, ALL THE TIME. Or so.
I figured I needed to remedy this. So…ta-da! I’m starting a new series, starting today…PANCAKE FRIDAYS! This series will be all about you. As in me structuring myself to share more with you about my namesake obsession with this awesome food item.
Because really, what’s not to be obsessed about? Cakey carbs. There are probably as many adjectives to describe them as there are types of pancakes (aka a million bajillion), but um what more do we need than that? CAKE. CARB. DONE.
Pancakes are just a mind-bogglingly versatile food (German pancakes! French crepes! American flapjacks! Jewish latkes! Dutch pancakes!), and I can find something good to say about all of them. Except spongy pancakes. Gross.
Do you like your pancakes puffy and thick? Thin and silky? Crispy-edged? Plain? Drenched in syrup? Skinny so that you can stack up a pile and eat them in layers? SAVORY?!
Today’s post is in keeping with a week of pumpkin: pumpkin pancakes. And these. These are so puffy but light–just an irrisistable cloud of airy pumpkin sweetness. They’re very close to my pancake ideal. (Ha, I’m not even sure I know what that is.)
But let’s just say that I’ve eaten many, many pancakes and pumpkin pancakes don’t usually make my top five, but these blew right past numbers 4, 3, and 2 and is currently wrestling for the #1 spot. They’re that good. And they use mostly virtuous white whole wheat flour with not even that much oil!
On top of all that, they are a breeze. Time spent with these pancakes probably goes something like: 10% making, 10% eating, 80% photographing.
It’s fall. It’s time. What are you waiting for? Get in your kitchen and make these this weekend!
Incredibly thick and puffy pancakes chock-full of pumpkin are perfect for cozy fall brunches. Not too sweet, these earn a dousing of quality maple syrup.
- 1 cup white whole wheat flour
- 1/2 cup cake flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1.5 teaspoons cinnamon
- 1 cup buttermilk (I used 1 scant cup almond milk + 1 tablespoon apple cider vinegar)
- 1 cup canned pumpkin puree
- 2 eggs
- 2 tablespoons oil
- 1 teaspoon vanilla
- 3-4 tablespoons dark brown sugar (3 for barely sweet, 4 if you want the sweetness to be more pronounced without additional syrup)
In a large bowl, whisk together dry ingredients (flour through cinnamon). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).
Start pre-heating a pan over medium low heat. Pour wet ingredients into dry ingredients and stir with a wooden spoon until just combined. Lumps are ok; just make sure all the flour on the bottom of the bowl is mixed in. Batter should be THICK. Thick batter = fluffy pancakes.
Drop pancakes by quarter cupfuls into preheated pan and increase the temperature to medium heat. If pancakes are cooking too fast, turn heat back to medium low. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface, about 2-3 minutes. You should easily be able to nudge the spatula under the pancake. Flip and cook for another 2 minutes.
Serve immediately with cinnamon powdered sugar, butter, agave, or syrup. (Or place on a baking sheet in a 200 degree F oven until ready to serve.)
Adapted from here.
You can really use any type of flour in this recipe, but cake flour adds an especially silky texture in baked goods where whole grains might otherwise weight it down with dense texture. These were still extraordinarily puffy with all white whole wheat flour though.
These pancakes are slightly less sweet than typical pancakes, so use more than 2 tablespoons of sugar if you like sweeter pancakes to start with before all the accoutrements :)