Anyone have pumpkin puree leftover from Thanksgiving? I have a great recipe that combines pumpkin puree with orange. These Orange Pumpkin Pancakes are seasoned with pumpkin puree, orange juice and zest, and pumpkin pie spice.
I used this pumpkin pie spice recipe from My Baking Addiction. Chad has been using the remaining spice mix to season his coffee.
Adjust the heat from medium to medium low as needed to cook the pancakes. Do not flatten them with a spatula after flipping. This will keep them from becoming light and fluffy. Serve the pancakes while they are still hot with maple syrup and orange slices.
Orange Pumpkin Pancakes
Adapted from The Messy Baker Blog
Orange Pumpkin Pancakes
Servings 2 -4 Servings
Ingredients
- 1 cup all purpose or white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon orange zest
- 3/4 cup milk
- 1/4 cup orange juice
- 2 tablespoons unsalted butter melted
- 4 tablespoons pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- canola oil
For Serving:
- Maple Syrup
- Orange Slices
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, sugar, spice, and orange zest.
- In a smaller bowl, whisk together the milk, orange juice, butter, pumpkin, egg, and vanilla.
- Stir the milk mixture into the flour until just combined.
- In a large non-stick skillet, drizzle about 1 teaspoon oil over medium heat. Once thoroughly heated, add about 1/4 cup batter. Flip to the other side once the top begins to set with bubble formation and the bottom is golden. Do not flatten with spatula. Cook the other side until golden. Repeat with remaining batter, oiling the skillet as needed.
- Serve immediately with maple syrup and orange slices.
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