Pumpkin spice season deserves a hearty breakfast

Our Halloween jack-o’-lantern served its purpose on Thursday night. By Friday morning, it was roasted, mashed and recycled into 10 cups of ready-to-use pumpkin pulp – just in time for breakfast. 

Some of that roasted pumpkin pulp went into these hearty pancakes, spiced with (what else?) pumpkin pie spice – the flavor of the season.

What is pumpkin spice? It’s a combination of cinnamon, nutmeg, ginger and cloves, sometimes spiked with a little allspice or mace. For convenience, the ready-made mix works just fine.

 (Want to know how to roast a pumpkin? Debbie explains in this previous SDG recipe. Then mash or puree it.)

Spiced pumpkin pancakes

Makes 7 to 8 pancakes

Ingredients:

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon pumpkin pie spice

1 cup cooked pumpkin, mashed (or 1 cup canned pumpkin, but not pumpkin pie filling)

1 egg, beaten

2 tablespoons butter, melted and cooled

More butter to grease griddle

Instructions:

In a large bowl, sift together flour, sugar, baking powder, baking soda, salt and pumpkin pie spice. Set aside.

In a smaller bowl, mix together mashed pumpkin and beaten egg. Stir into dry ingredients. Add melted butter; stir until combined.

Heat grill to 350 degrees F.; grease with more butter. Drop batter by large spoonfuls onto the grill. Cook until bubbles start to form, about 3 minutes. Turn and cook until done, another 3 minutes or so.

Serve hot with butter and syrup.