My last post I talked about my latest obsession of cooking with cast iron so I'll continue down that road with a great recipe I found. At our house the responsibility of making breakfast on the weekends usually falls on my shoulders and pancakes are one of my favorites to make. Yesterday I though I would change it up a bit and try a slightly more seasonal twist on the old standby. I stumbled across this recipe for Pumpkin Pie Pancakes and they turned out great so I though I'd share. A cast iron griddle makes the perfect cooking surface for golden fluffy pancakes so I highly suggest it.

Pumpkin Pie Pancakes

  • 1 1/4 cup all-purpose flour
  • 1 tablespoon sugar (if using pure puree, use 3 tablespoons sugar)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup 1% milk (plus another 4 tablespoons, 1 tablespoon at a time, as needed)
  • 1/2 cup canned pumpkin pie mix (or pure pumpkin puree – if using puree, be sure to add the following spices to the flour: 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves)
  • 2 tablespoons vegetable or canola oil
  • 1 egg, room temperature