Pumpkin adds amazing flavor and texture to pancakes and can be used year-long. The key to making delicious pumpkin pancakes is adjusting the ingredients so your cakes remain fluffy, despite the pumpkin puree's denser qualities.
Combine 3/4 tsp. ground cinnamon, 1/2 tsp. nutmeg and 1/3 tsp. ground ginger with 1/2 cup canned or pureed pumpkin in a small bowl. Mix thoroughly, until the spices are evenly blended into the pumpkin puree.
In a separate bowl, prepare 2 1/2 cups pancake batter, made according to your traditional pancake recipe. Add the spiced pumpkin puree to the batter and mix lightly, using a whisk. Whisking allows you to mix without beating out the air from the batter, which can make your pancakes flat instead of fluffy.
Once the batter and puree is mixed, pour 3 tbsp. of batter onto a heated griddle or pan quickly. Letting the mixture sit allows air to evaporate from the batter, resulting with flat, lifeless cakes.
Add raisins to the maple syrup for an extra touch of sweetness.
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