Pumpkin Pancakes to Light Up Smiles

By Andrea Charroin October 29, 2008 10 Comments Printer-Friendly

pumpkinpancakes

Cool, crisp mornings are perfect for long, lingering breakfasts. I love brewing a big pot of Peet’s coffee while I make my family a big breakfast that we can nibble on throughout the day. One of our favorites is pancakes. (Food for Thought: A News Cafe readers probably remember my battle against pancake batter in a can.) A hit in our house is the pumpkin pancake. It’s perfect for autumn, and I feel a little less guilty feeding my kids pumpkin pancakes thanks to all the amazing health benefits pumpkin provide. Full of Vitamins A , C, E and loaded with carotene, the pumpkin really does pack a nutritional punch. Serve the pancakes with sautèed apples or pears for a delightful twist.

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Pumpkin Pancakes

2 cups all-purpose flour

1/3 cup brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon FRESH grated nutmeg

1/2 teaspoon ground cloves (optional)

1/2 teaspoon salt

1 cup buttermilk

1/2 cup sour cream

3/4 cup canned solid pack pumpkin, NOT the pumpkin pie filling

3 eggs

3 tablespoons melted butter (unsalted)

Chopped pecans as optional garnish

Maple syrup

Mix first 6 ingredients in large bowl to blend. Whisk buttermilk, pumpkin, sour cream, eggs and melted butter in medium bowl until combined. Add to dry ingredients and mix until smooth.

I use a griddle to make our pancakes, but a skillet works fine. Pour pancakes into desired shape and size onto the griddle. Cook until bubbles form on top, about 3 minutes. Turn pancakes over and cook an additional 3 minutes. Serve pancakes with chopped pecans and maple syrup.

Enjoy!

Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding nine years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.

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Comments

Barbara Rice said:

This looks fantastic… but…. I must ask: what do you do with the rest of the can of pumpkin?

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-October 29th, 2008 at 6:38 am
Andrea Charroin said:

Great question Barbara. I use the rest of the pumpkin for muffins, scones, or my favorite soup.

Reply

-October 29th, 2008 at 6:54 am
Barbara Rice said:

…soup? Might we have the recipe for that?

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-October 29th, 2008 at 7:00 am
Andrea Charroin said:

Stay tuned!

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-October 29th, 2008 at 7:24 am
Canda Williams said:

These sound wonderful. There’s a B&B in Chico that makes pumpkin pancakes, and they serve them with ginger butter on top. Thanks for the recipe!

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-October 29th, 2008 at 8:14 am
Aunt Linda said:

What a nice fall treat…can’t wait to try these!

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-October 29th, 2008 at 4:24 pm
molly mancasola said:

My kids are going to want to put whipped cream on these! Its going to be a party. ..

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-October 29th, 2008 at 10:30 pm
Andrea Charroin said:

What is it about whipped cream that makes everything so special? Make cinnamon cream or ginger cream…

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-October 30th, 2008 at 7:32 am
Doug said:

These sound great, Andrea. I was thinking of doing a piece on the pumpkins here, especially a fall squash called potimarron (po-tee-maa-rohn), a smallish and sweeter tasting version of the classic pumpkin. Pumpkin soup is big here this time of year, many restaurants serve it. I make it alot chez moi but I’ve learned to use the actual pumpkin itself (due to the fact that I can’t find canned puree). Ever try it? I confess I never attempted it until I moved here . I’d be curious to hear your adventures in pumpkin cooking….

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-October 31st, 2008 at 2:43 pm
Mom said:

This sounds perfect for a rainy night “supper”….can’t wait to give them a try.

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-November 3rd, 2008 at 7:57 am