I should tell you that when I was in my 20’s I was a lousy pancake maker. They would burn on the outside and be raw on the inside (the pan was too hot) or they’d get stuck to the pan so turning them was a violent and messy task, resulting in a pile of goopy “pancakes” in the trash (not using a nice non stick pan). Or the batter would be so thick that the pancakes where dry and thick inside (sorry, I just don’t like that, and had I added a bit more milk, my problems would have been solved). Approaching my 30’s I got a bit better, only ruining the first batch and then proceeding into a sort of pancake rhythm with the rest of the batter. Pancakes for me were a bit of a hassle and not very tasty by any means. Just a bit plain. I’m not a plain girl, so this didn’t sit well with me. Now are you remembering that we didn’t have Food Network back then? There was absolutely NO food inspiration, except for whatever cookbooks a girl owned. Which for me was very few.
I remember writing to Libby’s, and asking for any recipes they could give me, using their lovely canned pumpkin. Now a days you just get on their website and probably just print off whatever you like. But not 14 years ago! No. That’s when you’d write to a company directly, for information. Anyway, I received this packet back in a manilla envelope, of a bunch (at least 20) of recipes, both sweet and savory, using pumpkin. I remember being so excited to try these recipes, many of which I still use today. The first one I made was Good Morning Pumpkin Pancakes. And it changed my life. And I’d like to say the lives of my closest peeps. I have made these pumpkin pancakes for so many people, and they truly are superbly delicious! I was at lunch the other day with one of my girlfriends’ and she asked me for the recipe, which I quickly texted to her, and then realizing that here it is October 30th and I have yet to post the recipe for you! Man, time is getting away from me here! I need to get a handle on this season or it’s going to handle me and I’ll be flat out defeated! I knew I needed to get this recipe out there. I have to tell you something else that was a sign to me that I was supposed to blog about these: my new 50 mm lens came in the mail today! A perfect lens for food photography!
When my son was in kindergarten I remember making these pancakes for a Thanksgiving celebration breakfast they were having at the school. I had to make six times the recipe to get enough pancakes!
The start of this recipe is really easy. Pour two cups Bisquick or any buttermilk pancake mix, into a large bowl. To it, you’ll add the pumpkin pie spice (the original recipe calls for the spices listed separately, and I found it left out cloves and nutmeg, which I just love. Do whatever you like.) and the brown sugar.
Whisk all those dry ingredients together and then start on the wet. In a small bowl you’ll add the eggs, oil and vanilla and gently mix with a fork to break up those yolks. Pour it into the dry things. Pour in a whole can of evaporated milk, and then finally. . . the pumpkin. Whisk for about 20-30 seconds. It doesn’t have to be completely smooth and perfect. That’s what so perfect about this recipe!
Place a pat of butter in the pan, that’s on medium heat. Swirl it around so it coats the bottom.
There are some bubbles here but not yet enough to warrant flipping the cakes over. So how can you tell it’s time?
See here? Not only are there quite a few bubbles, the edges are all poofed up and rounded in shape. Poofed is a word, I swear.
Don’t attempt a flip UNTIL the edges look like this!
Now take your flaming hot stack of Good Morning Pumpkin Pancakes, and top with some real butter. I like to tuck a couple bits between the cakes too.
I use only real maple syrup, grade A to be exact. They sell grade B, and there is a taste difference, so stick with A.
These cakes are tender, sweet and filled with all those yummy spices that signify that fall has arrived and we can throw on a sweater. Breathe deep and you can smell the mix of spice and butter and syrup. There is literally nothing like it in the world. I know these pancakes will be in Heaven. They have to be.
- 2 cups Bisquick or other buttermilk pancake mix
- 1 can evaporated milk
- 3 tsp. pumpkin pie spice
- 2 T. brown sugar
- 2 tsp. vanilla extract
- 2 eggs
- 2 T. vegetable oil
- ½ cup pureed canned pumpkin
- maple syrup
- Preheat a non-stick fry pan or griddle over medium heat.
- Mix the dry ingredients together in a large bowl.
- Mix the wet ingredients together until well combined.
- Pour the wet into the dry and whisk for about 20 seconds until well blended.
- Add a tablespoon of butter to the pan and ladle in the batter to make the size pancakes you want.
- Flip when the edges are rounded and poofed up and there are bubbles on top.
- Cook for about a minute on the other side.
- Serve with maple syrup and butter.
Happy Fall everyone!