Alright, listen up, y’all! We’re gonna make some pumpkin pancakes, and we ain’t got all day. I ain’t no fancy chef, but I can make a mean pancake, and you can too. We’re gonna use that pancake mix stuff, ’cause who got time to be measurin’ out all sorts of different flours and powders? Not me, that’s for sure. This here’s gonna be easy peasy, so don’t you go frettin’ none.
First thing’s first, you gotta get yourself some pancake mix. Any kind will do, don’t go gettin’ all highfalutin on me. The cheap stuff works just as good, believe you me. Then, you need a can of pumpkin. Not that pumpkin pie fillin’ stuff, mind you. Just plain ol’ pumpkin. You know, the kind that looks like baby food. Yeah, that’s the stuff.
Now, dump some of that pancake mix into a bowl. How much? Well, that depends on how many hungry mouths you gotta feed. I usually just eyeball it. A couple of scoops, maybe three. Don’t be shy, now. Pancakes are meant to be big and fluffy.
Next up, crack in an egg or two. Eggs make things nice and fluffy, see? And if you want them pancakes to be real fluffy, you gotta do somethin’ special. This Food52 lady, she said you gotta let the egg whites sit for a bit. Said it makes ’em relax or somethin’. She also says somethin’ about buttermilk or lemon juice. Says the acid helps make bubbles. Well, I ain’t got no buttermilk, but I do got some lemon juice. So, I squirt a little bit of that in some milk and let it sit for a bit, like she said. Maybe ten minutes or so. Then I pour that in with the egg yolks.
Now, open up that can of pumpkin and scoop some in. Don’t be stingy with the pumpkin, now. That’s what makes ’em pumpkin pancakes, after all. I usually put in about half a can, maybe a little more. You want them pancakes to taste like pumpkin, don’t ya?
- Mix in the pumpkin real good, until it’s all mixed up with the pancake mix and egg.
- Then, you gotta add some water or milk. Again, I don’t measure. Just pour some in until the batter looks right. Not too thick, not too thin. Kinda like… well, like pancake batter!
- Now, if you wanna get fancy, you can add some spices. A little bit of cinnamon, maybe some nutmeg. I like to add a pinch of ginger, too. But if you ain’t got no spices, don’t worry about it. They’ll still taste good. You can add a little sugar if you like, but I don’t usually bother. The pumpkin is sweet enough for me.
Alright, now it’s time to cook them pancakes. Get yourself a skillet or a griddle and put it on the stove. Turn the heat on medium-low. You don’t want it too hot, or them pancakes will burn. And nobody wants burnt pancakes, let me tell you.
Once the skillet is hot, put a little bit of butter or oil in it. Just enough to keep the pancakes from stickin’. Then, scoop some batter onto the skillet. Not too much, or the pancakes will be too big to flip. I usually use about a quarter cup of batter for each pancake.
Now, you gotta wait until the pancakes start to bubble around the edges. That’s when you know they’re ready to flip. Get yourself a spatula and flip them over carefully. Cook them for another minute or two, until they’re golden brown.
And that’s it! You made pumpkin pancakes! Now, you can serve them up with whatever you like. Butter, syrup, whipped cream. I like to put a little bit of extra pumpkin on top, just for good measure. And here’s another little trick I learned. To keep them pancakes warm while you’re cookin’ the rest, just put ’em on a plate and cover ’em with a towel. Works like a charm, it does.
So, there you have it. Easy peasy pumpkin pancakes. Now go on and make yourself some. And don’t forget to share ’em with your loved ones. ‘Cause everything tastes better when you share it, ain’t that the truth?
Tags: [pumpkin pancakes, pancake mix, easy recipe, fluffy pancakes, breakfast, pumpkin recipe, cooking, simple breakfast, homemade pancakes, fall recipe]
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