The changing Aspen trees are visible on the mountain this week. A week ago, the golden hues were sparse and tentative but now, on a clear day the vibrate colors can been seen from 30 miles away. 

It’s fall and that means it’s time to break out my favorite pumpkin recipes. This weekend I’m in Arizona helping my son and daughter-in-law build a faux fireplace. It so happens that my son loves pumpkin! So, before we headed to Home Depot for lumber and materials, we enjoyed a stack of Pumpkin Pancakes. It’s been a favorite in our family for years. 

Pumpkin Pancakes

1 1/4 c all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon ground ginger *

1/2 teaspoon cinnamon *

1/2 teaspoon salt

1/8 teaspoon nutmeg *

a pinch of ground cloves *

(2 teaspoons of pumpkin pie spice can substituted for the spices with an asterisk)

1 1/4 cup milk

1/2 cup pumpkin puree

2 tablespoons vegetable oil

1 large egg

In a large bowl whisk** together the flour, sugar, baking powder and spices. 

** Remember when we used to sift? Sometimes sifting is still called for but often simply whisking the items together will yield the same result with less time and effort. Both add air to the mixture. 

In a separate bowl, blend the milk, pumpkin, oil and egg until smooth. 

Add to the flour mixture. Slowly incorporate the wet ingredients into the dry. 

When thoroughly combined, cook on a lightly buttered griddle heated to 350 degrees. If using a  stovetop griddle cook over medium to medium high. You can tell the pan is ready when a drop of water dances when dropped onto the hot surface. 

Serve with lots of butter (remember, butter is a side dish, not a condiment) and maple syrup. 

Tip: This recipe is amazing, (and healthier) made with whole wheat flour. If substituting whole wheat flour, be sure to use soft, white wheat. It has a lower gluten content than the hard wheat used for baking bread. 

Nothing says fall like pumpkin!

For the printable version, click here.