Pumpkin pancake help needed
We have someone in the family requesting some "pumpkin pancakes" for breakfast one of these days. I went into my recipe archives and found 2 such recipes, but over the years, I've added the comment, "dry!" in the margin. Can anyone share a pumpkin pancake recipe guarenteed not to turn out "dry?" Moist, melt-in-your-mouth, and delicious would work for us nicely. Thanks,
I actually made pumpkin pancakes this morning! I start with Krusteaz Belgian waffle mix. Following the recipe for 4-5 pancakes on the box, I added 1/2 or 3/4 cup canned pumpkin (I don't really measure), 1 tsp vanilla extract, and 1 heaping tsp pumpkin pie spice. If the first pancake pours out too thick, I add a little water until it's the right consistency. I have also made an apple compote to go on top of pumpkin pancakes - peeled and sliced apples, brown sugar, butter, and more pumpkin pie spice, cooked in a pan with a little water if necessary to prevent sticking.
I've always just followed a recipe for applesauce pancakes and subbed canned pumpkin for applesauce, and have never had a problem with them turning out dry. Rubbery if I overmix 'em but never dry!
This is the Pioneer Woman's recipe for sour cream pancakes, demonstrated by Smitten Kitchen. I replaced the sour cream for the same amount of pumpkin puree (canned) and made delicious and light pumpkin pancakes Sunday morning. I've also sub'd Greek yogurt for the sour cream and added pumpkin spice with a nice result. Served with pumpkin butter or warm maple syrup. Fool-proof recipe!