Pumpkin Spice Pancakes—Good Eats at the TEOTWAWKI Café

Despite his best efforts, Aaron has not converted me into a morning person, especially a make-a-hot-breakfast-in-the-morning person.  Though he should be congratulated for making progress.  I can honestly say I make a hot breakfast six times a year now, maybe eight.  Should we make it another 37 years of marriage, I might get that up to 12.  Of course, that would probably kill me first.  I’d be 97 by then. 

(For the record, I do make all the breakfast recipes shared here unless disclosed otherwise, but they are often served later in the day.)

These Pumpkin Spice Pancakes incorporate boosted nutritional value from the pumpkin, as well as providing a way to squeeze in some whole wheat goodness where it is easily disguised from suspicious spouses and children. 

(A quick side note regarding whole wheat:  My friend Jacob just started documenting his experience with a whole wheat diet.  While it's not strictly for members of the Church of Jesus Christ of Latter-day Saints, he does bring in scripture, especially section 89 of the Doctrine and Covenants, which is where the name 89 Strong comes from.  FYI, Section 89 is also known as the Word of Wisdom, and is the scripture where our members are counseled to refrain from drinking alcohol and coffee and using tobacco.  Anyway, he does short FB reels on his 89 Strong channel on FB.  https://www.facebook.com/profile.php?id=61585661218885  He mentions my book, Food Storage Made Fabulous, on Day 19.  I've found some of his observations quite interesting and thought you might as well.)

Pumpkin Spice Pancakes 

¾ cup all-purpose flour

¾ cup whole wheat flour

1/3 cup dry milk powder

2 tablespoons granulated sugar

2 teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ teaspoon salt

1 egg

1 ¼ cups water

¾ cup pumpkin puree

2 tablespoons melted coconut oil

Preheat a pancake griddle or large skillet.

In a large mixing bowl, whisk together the dry ingredients. 

In a small bowl, beat the egg and then blend in the water, pumpkin puree, and oil until smooth.  Pour the wet ingredients over the dry mixture and stir to combine.  Do not overmix; a few lumps are ok.

Spray the griddle with nonstick spray.  Spoon ¼ cup of batter per pancake onto the preheated griddle and cook for 2-3 minutes on each side.  Serve warm.  Yield:  about 12 pancakes.

Family reviews:  Blueberry Girl loved that they weren't sweet pancakes.  She also thought there was a touch too much nutmeg.  I had my first one with leftover caramel syrup and it was great.  KOTPE had his first with blueberry syrup (???), and recommended that to me.  So I gave it a try on half of my second pancake.  I thought that was ridiculous and went back to caramel syrup for the other half.  KOTPE and Buttercup thought they were great.  Aaron said they were ok.  He prefers thick pancakes, and these were a little thinner (the way I like them).  And as he continues to comment, I know he wants more sugar and he already said he likes vanilla in his.  

Opening a big can of pumpkin when only a small amount is needed means finding another way to use the rest.  And sometimes results in guilt when it sits in the fridge too long and then spoils.  I don’t need more guilt.  It’s better to dehydrate and powder that leftover pumpkin.  Then you can use exactly the amount needed.  Here’s a Pumpkin Spice Pancake Mix.  Maybe if I have a mix on hand, I will get up and make a hot breakfast.  (Don’t hold your breath.)

Pumpkin Spice Pancake Mix

4 cups all-purpose flour*

¼ cup brown sugar

2 tablespoons + 2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons salt

4 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

½ teaspoon cloves

¼ cup dry milk powder

2 tablespoons pumpkin powder

Combine all dry mix ingredients in an airtight container (you need something slightly larger than a quart jar). 

To make 1 batch, combine the following wet ingredients:

1 egg, well beaten

1 ½ cups water

2 tablespoons melted coconut oil

1 teaspoon vanilla extract 

Then stir in 1 cup + 1 ½ tablespoons of the dry mix, just until combined.  A few little lumps are ok.  Cook on a greased griddle until golden brown, about 2-3 minutes on each side.  Yield:  about 8 pancakes.

Mix makes 4 batches

*Don’t use whole wheat flour unless you store this mix in the freezer or use it really quickly.

Links to related posts:

Pumpkin Powder