Confession: There is only one food that I cannot stand, and that food is pumpkin pie. Yep, I know, it’s like I’m not even an American human being.
However, before you throw this recipe away and curse my name, keep in mind that I like other pumpkin things! In fact, I like all the other delicious foods bursting with pumpkin flavor! Friends again?
For example, I love these mouthwatering pumpkin pancakes. Each bite is full of warmth and will remind you of a chilly, autumn weekend morning. If you usually make pancakes from a box, you will be surprised how easy they are to make from scratch.
Speaking of homemade things, if you’ve never made your own whipped cream, you must also try that at once (I’m bossy). It is ridiculously easy and so much tastier than the store-bought version, especially when it’s infused with yummy vanilla beans, as it is here.
I cannot imagine topping these pancakes with anything else.
Hands-on time: 20 minutes
Total time: 20 minutes
1⁄2 vanilla bean, split
3⁄4 cup heavy cream
2 tablespoons powdered sugar
1 1⁄2 cups all-purpose flour
2 1⁄4 teaspoons baking powder
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1 1⁄4 cups whole milk
3⁄4 cup canned pumpkin
1⁄4 cup packed light brown sugar
2 tablespoons salted butter, melted
1 teaspoon grated fresh ginger
1 teaspoon orange zest
2 large eggs
Pure maple syrup
Scrape the vanilla bean seeds into a bowl; add the cream and powdered sugar. Beat with an electric mixer on medium speed until soft peaks form, about 45 seconds. Refrigerate until ready to serve.
Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. In a separate medium bowl, whisk together the milk, pumpkin, brown sugar, butter, ginger, orange zest, and eggs until smooth; add to the flour mixture. Whisk just until the dry ingredients are moistened.
Heat a large nonstick skillet or griddle to medium-high. Scoop the batter by 1⁄4 cupfuls, and drop onto the hot surface; cook until the edges are set and bubbles begin to form on the surface of the batter, 1 to 2 minutes. Turn and cook for 1 minute.
To serve, stack three pancakes onto each of six plates; spoon about 1⁄4 cup of the vanilla whipped cream over each stack. Drizzle with the maple syrup.
Siri Daly is a Today show tastemaker and author of Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook.
Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.