MMMMMmmmm! I SO wish that you could smell these! And join us for breakfast! (Although I actually prefer to have breakfast for supper! 😉 ) These pancakes turned out superb. Like a taste of autumn in every bite! 

Many years ago, I ran a “pancake breakfast” at a club I belonged to back in NW Indiana called The Eagles. There were tons of clubs in town, and every club had pancake breakfasts! It was fierce competition to get people to come to yours!

So I came up with the idea to do a “Flavor of the Month” pancake! Over the years, I had come up with and served, along with regular pancakes as well, over 300 different pancake flavors! This was one of the ones I served during the fall! Needless to say, our little club did QUITE well on Sundays raising money for charities! 😉

I used to have them all written down in a folder, every one of them, but they have somehow been “misplaced” or thrown out. So I’m going to just start over, recreating them! 

And so the journey begins all over again. Starting with these. 😉 

There are several main keys to remember when making pancakes that will result in perfect little cakes every time. First to explain “cakes”. That’s exactly what a “pancake” is. A cake that is “baked” on a griddle. Just like batter poured into a pan and baked in the oven, you are doing the exact same thing here, too.

You never want your pan too hot or you will burn your cake. You also never want too much oil or you will literally “fry” it. To test a pan to see if it’s hot enough, just sprinkle a few drops of water onto the pan and if they skitter around, the pan is ready. If they throw a FIT and freak out, your pan is too hot. 😉 

It’s best to use either a non-stick pan without oil, or a LIGHTLY oiled cast iron griddle. Only turn the pancake once when it’s ready to turn. You want to turn it when no more bubbles form on the top, and the edges look dry as you can see below…  

 

 

I like to use a 1/3 cup measuring cup to pour the batter, then for thicker batters like this one, gently push out the batter a little with the side of the cup to measure about 4 1/2″ round. I have NO idea why I didn’t get a shot of it turned. I was probably well into my pancake making and spaced it! Sorry about that, but I assure you that every single one came out perfect. 😉  I’ll be sure to get more shots when I make the next flavor! 😉 

One thing I should also mention that’s important about the batter before we move on, is to beat the egg until frothy and foamy first, then add the rest of the ingredients sprinkling in evenly the salt, baking powder and spices.

Don’t just plop the ingredient in or chances are you’ll never get them mixed well and someone will get a big bite of salt. 😉 *You can also do this in 2 separate bowls, separating the wet ingredients into one bowl, and the dry ingredients into another. Whisk well the dry ingredients as well as the wet, then fold the wet ingredients into the dry.

And never over mix! You want to stir until everything is incorporated and the batter is wet, but still has small lumps remaining. These will cook out and the pancakes will be light and fluffy inside just like a cake! 😀  

Pancakes stay hot, so long as they’re covered, and they also reheat extremely well and quickly in the microwave, too! Just reheat at about 50-60% heat for just a few minutes or less. So go ahead and cook them all and don’t worry about it. Cooked pancakes will keep better than extra batter. 😉 

 

 

I added quality milk chocolate chips (Ghirardelli) and golden raisins, but you can add whatever you’d like with a spiced pumpkin flavor such as chopped pecans, walnuts or regular raisins!  (I garnished the tops of each serving with whole pecan halves because they were just too pretty to chop up!)

The stack above is all of them! Not one serving. 😉 I did this just for the photo! 😀 😉 But my recipe makes 8 pancakes which is 4 servings, especially if serving with a side of sausage and some scrambled eggs. 😉 Be sure to warm your syrup, serve with lots of butter, and finish off the top with a light sprinkling of powdered sugar for a beautiful presentation! 

So whether you’re like me and prefer these for supper, or you like them more traditionally for breakfast, you’ll definitely want to save this one and Pin it for later to whip up for a delicious, easy, fall-time treat! Hope you all enjoy and Happy Fall! 😀 Talk soon! ~Kelly

 

 

Yield: 4 servings

Autumn Spice Pumpkin Pancakes with Chocolate Chips and Golden Raisins

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

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Ingredients

• 1 extra-large egg, beaten until foamy
• 1 cup flour
• 3/4 cup milk
• 3/4 cup pumpkin, I use Libby's
• 2 Tbl. melted butter or vegetable oil
• 1 Tbl. dark brown sugar
• 1 Tbl. baking powder
• 1 tsp. vanilla
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ground ginger
• 1/8 tsp. ground cloves
• 1/2 cup quality chocolate chips, I used Ghirardelli
• 1/2 cup lightly packed golden raisins, can sub regular
• lots of soft butter and warmed maple syrup
• pecans and powdered sugar to garnish if desired

Instructions

In large mixing bowl, whisk egg until frothy and foamy.

Add rest of ingredients (except chips and raisins) sprinkling in the seasonings, salt and baking powder evenly across, don't just plop it in or it won't get mixed in evenly. Whisk together until mixed, but still slightly lumpy.

Fold in chocolate chips and raisins.

Using a 1/3 cup measuring cup. pour batter onto heated griddle, spread out to a 4 1/2" circle using side of measuring cup.

Cook for about 4 minutes on first side, turning when edges look dry and bubbles stop forming, then cook about 3 minutes on the second side. Remove to plate as you go along.

Serve hot with warmed maple syrup, butter, and garnish with pecans and powdered sugar if desired.

Goes well with scrambled eggs, bacon or sausage, and a tall glass of milk!

Makes 8 pancakes, 2 pancakes per serving.