Today I’m sharing one of the recipes from my new book, The Mountain Baker. If you haven’t gotten your copy yet, stop into Dessert’D or shop here to grab from your favorite bookseller. This is a must have cookbook for holiday baking season. If you travel back and forth between your mountain house then this book will be your best friend! All the recipes inside can be made at both high altitude or at sea level, with just one simple adjustment. So, this is the cookbook to gift, bring, and use no matter where you live.
With Thanksgiving this week, it’s the last hurrah for pumpkin. So, I thought I’d share my Pumpkin Spice Pancakes recipe as this recipe is easily doubled or tripled if you have a large crowd. If you have guests at your house for Thanksgiving, you can whip up a batch of these easy pancakes on Thanksgiving morning to hold everyone over until turkey time. Serve as part of a brunch with eggs, fruit, and toast or just serve them on their own.
Pumpkin Spice Pancakes
Makes 15 pancakes
1/2 cup (113 grams) organic salted butter
1 1/4 cups (177 grams) organic whole wheat pastry flour
1/4 cup (57 grams) organic cane sugar
1 teaspoon organic cinnamon
1/2 teaspoon organic cloves
1/2 teaspoon organic ginger
Pinch of organic nutmeg
1 tablespoon baking powder
1/4 teaspoon fine sea salt
1 organic large egg
1 cup organic milk
1/2 cup (123 grams) organic pumpkin puree
1 teaspoon vanilla extract
Canola oil cooking spray for greasing the pan
Maple syrup, butter, and sliced apples for serving
In a small saucepan over medium heat, melt the butter. Let cool to room temperature before the next step.
In a medium mixing bowl, add the pastry flour, cane sugar, cinnamon, cloves, ginger, nutmeg, baking powder, and sea salt and whisk together.
In the saucepan with the butter, add the egg, milk, pumpkin, and vanilla extract and whisk together. Then slowly add into the dry ingredients while whisking until you have a smooth batter.
In a medium frying pan over medium heat, grease the pan well with the cooking spray. Pour the pancake batter into the frying pan, about a scant 1⁄4 cup for each pancake. Wait for the top of the pancake to start bubbling, for 1 1⁄2 to 2 minutes. Flip the pancake and cook until done, for 1 1⁄2 to 2 minutes on the second side as well. Repeat until the batter is gone.
Serve with maple syrup, butter, and sliced apples.
Gluten Free – Replace the pastry flour with 1 cup plus 2 tablespoons (177 g) gluten-free flour blend.
High Altitude – Follow the recipe as noted.