Pumpkin Pancakes

Atlanta chefs like Chris Blobaum of Article14 can’t wait to start cooking with fall ingredients. “I love pumpkin pancakes, and these are perfect for the season,” he says. “Serve with warm maple syrup or honey and smoky bacon. Pumpkin is also loaded with good-for-you beta carotene.”

1 cup all-purpose flour
1/4 cup granulated sugar
2 Tbsp. brown sugar, packed
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
Pinch of ground cloves
Pinch of salt
1 1/3 cups buttermilk
2 large eggs
4 Tbsp. unsalted butter, melted
2 Tbsp. dark rum (optional)
1 tsp. pure vanilla extract
3/4 cup canned solid-pack pumpkin

In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, spices and salt. In another bowl, whisk together the buttermilk, eggs, melted butter, rum and vanilla to blend thoroughly. Pour the liquid ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined. With a rubber spatula, gently but thoroughly fold in the pumpkin. If necessary, lightly butter, oil or spray your griddle or skillet. Preheat over medium heat or, if using an electric griddle, set to 350 degrees. Spoon 1/4 cup of batter onto the griddle for each pancake, allowing space for spreading. When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown. Serve immediately or keep the finished pancakes in the preheated oven while you make the rest of the batch. Serve with warm maple syrup or honey and smoky bacon.

Recipe courtesy of Chris Blobaum and Article14, and photo by Alexis Lamster on Flickr Creative Commons.