A Taste of Autumn’s Delight

Embrace the crisp, golden days of autumn with a breakfast that captures the essence of the season – Pumpkin Pancakes. Adapted from a recipe of the culinary artisans at King Arthur Baking Company, these pancakes marry the warmth of cinnamon and nutmeg with the rich depth of canned pumpkin puree. Whether adorned with a drizzle of maple syrup or crowned with a dollop of whipped cream (or both!), these pancakes promise a delectable journey into the comforts of fall.

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 tablespoons brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 cup milk
• 1/2 cup canned pumpkin puree
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

1. Whisk Dry Ingredients:
   • In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
2. Combine Wet Ingredients:
   • In a separate bowl, whisk together the eggs, milk, pumpkin puree, melted butter, and vanilla extract.
3. Incorporate Wet into Dry:
   • Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined. A few lumps are perfectly fine.
4. Preheat Griddle or Skillet:
   • Preheat a griddle or non-stick skillet over medium heat. Lightly grease with butter or cooking spray.
5. Spoon Batter onto Griddle:
   • Using a 1/4-cup measure, spoon the batter onto the hot griddle, spreading it slightly into a circle if needed.
6. Cook Until Golden:
   • Cook until the edges appear set and the surface of the pancake forms small bubbles, about 2-3 minutes.
7. Flip and Cook Other Side:
   • Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
8. Serve Warm:
   • Transfer the pancakes to a plate and serve warm.

Pro Tips:

• For added indulgence, consider adding a handful of chocolate chips or chopped nuts to the batter.
• Keep cooked pancakes warm in a 200°F (95°C) oven until ready to serve.

From a leisurely weekend brunch to a quick weekday treat, these Pumpkin Pancakes are an invitation to relish the comforts of fall. Drizzle with maple syrup, adorn with whipped cream, and let every bite transport you to a world of autumnal delight.

Note: Recipe adapted from King Arthur Baking Company.

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Disclaimer: Recipe details and measurements are subject to personal preference and dietary restrictions. Adjustments can be made as needed.