More Great Recipes: Breakfast

Pumpkin pancakes with spiced pumpkin ice cream


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

For the pancakes:
1 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons (packed) brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
Pinch of cloves
Pinch of salt
1 1/3 cups buttermilk
2 large eggs
4 tablespoons (1/2 stick) unsalted butter,
melted
2 tablespoons dark rum
1 teaspoon pure vanilla extract
3/4 cup canned solid-pack pumpkin


In a medium bowl, whisk together the flour,


granulated sugar, brown sugar, baking powder,


baking soda, spices and salt. In another bowl,


whisk together the buttermilk, eggs, melted


butter, rum and vanilla to blend thoroughly.


Pour the liquid ingredients over the dry


ingredients and mix with the whisk, stopping


when everything is just combined. (Don't worry


if the batter is a bit lumpy.) With a rubber


spatula, gently but thoroughly fold in the


pumpkin.


If necessary, lightly butter, oil or spray your


griddle or skillet. Preheat over medium heat


or, if using an electric griddle, set to 350


deg. F. If you want to hold the pancakes until


serving time, preheat your oven to 200 deg. F.


Spoon 1/4 cup of batter onto the griddle for


each pancake, allowing space for spreading.


When the undersides of the pancakes are


golden and the tops are lightly speckled with


bubbles that pop and stay open, flip the


pancakes over with a wide spatula and bake


until the other sides are light brown. (These


are soft and puffy, so turn carefully.) Serve


immediately, or keep the finished pancakes in


the preheated oven while you make the rest of


the batch.


Serve the pancakes piping hot with a scoop of


ice cream melting into them


Pairs Well With


Notes

Makes about 16 pancakes and 1 quart of ice cream

(see spiced pumpkin ice cream)

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