It’s that time of year. You know, where I make some reference to how much I love the movie You’ve Got Mail and how much I love the fall and how the two are inseparably connected and together make everything right in the world?
It’s that time.
I gave The Best Movie Ever it’s inaugural run of the season last week, and fall really did seem to settle down in my bones. After watching it, we pulled out our autumn decorations and, even though it won’t feel like autumn till about December in these parts, it now at least looks like autumn in our apartment.
And now I walk around sighing romantically and can no longer resist the urge to cook and bake for fall. I thought breakfast a fitting place to start.
I’ve had these pumpkin pancakes by Heather Christo bookmarked for ages and ages. They looked beautiful, not-too-thick, and nice and tender. They were all of those things, dear reader.
At first, pumpkin anything without cinnamon and fall spices seemed a sacrilege. But I trusted the recipe (and rave reviews) and decided to give it a try. I figured that, worst case scenario, I’d taste the first one and add some spices if I didn’t care for it.
The recipe was SPOT on!
These were fabulous! I actually think I prefer these over spiced ones because the pumpkin flavor was allowed to shine through without coming off as too sweet or too dessert-y. Finished simply with a little maple syrup and/or butter, these are divine!
p.s. I’ve updated the recipe notes with the substitutions we use these days to keep them gluten and dairy free. I use this flour blend, unsweetened almond milk, and avocado oilPrint
I found these cooked best when I didn’t have much butter or cooking spray on my pan. If you’re nervous about them sticking, feel free to use a small amount.
- 1c flour (or GF all purpose flour)
- 2 Tbsp brown sugar or maple syrup
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/3c buttermilk (or almond milk + 1 Tbsp cider vinegar)
- 3/4c pumpkin puree (NOT pie filling)
- 1 egg
- 2 Tbsp butter, melted (or oil)
- In a medium bowl, whisk together flour, brown sugar, baking soda, and salt. In a separate bowl, whisk together buttermilk, pumpkin puree, egg, and melted butter. Pour wet mixture into the dry ingredients and stir with a spatula until mostly smooth with a few lumps.
- Heat a nonstick griddle or pan over medium heat. If desired, use a very small amount of nonstick spray or butter on the cook surface to prevent sticking.
- Scoop the pancake batter onto the hot griddle or pan with about 1/3c scoop. Cook until bubbles form on the surface of the batter and bottom is deep golden (it may look browned. This is fine!). Flip with a spatula and continue cooking until second side is golden and batter is set. Remove to a plate and repeat with remaining batter.
Makes 8-10 pancakes
Recipe slightly adapted from Heather Christo