Silver Dollar Pumpkin Pancakes

While continuing to work my way through my pumpkin recipes, I made two from my repertoire: pumpkin brownies (still as good as I remembered) and pumpkin chocolate chip cookies. The reason I’m mentioning them is because the Engineer loved them and gave me one of his usual quotable snippets: “These cookies look like a mountainous landscape. I keep reaching for them because they look good on top of being good!” He wanted to know why I wasn’t taking any pictures, and I said that I had already blogged about them, so he insisted that I should mention them again. They’re just really good cookies!


I also tried pumpkin spice peanut butter and chocolate chip granola, but it wasn’t a big hit. Even with the salt and a slight readjustment of the spices, it was pretty bland, and took a really long time to bake. The taste was muted, and it was a bit underwhelming.


But all was not lost: I made the Pioneer Woman’s silver dollar pumpkin pancakes for breakfast, and man, those were awesome. Pillowy little numbers that are gone in a few bites… Fantastic! She served it with maple whipped cream, which would be wonderful if I had access to lactose-free cream here, but I don’t. I used plain maple syrup. I made half of the recipe below, because I didn’t have enough pumpkin purée or cake flour left, but otherwise, I would have made the full batch and put some in the freezer!

3 cups cake flour
1 tsp. salt
2 Tbsp. baking powder
3 Tbsp. sugar
2 cups canned pumpkin purée
2 eggs
3 tsp. vanilla
2 ½ cups lactose-free milk
¼ tsp pumpkin pie spice (I used a pinch of nutmeg instead, when I halved the recipe)

In a large bowl, combine cake flour, salt, baking powder, and sugar. Stir together and set aside.

In a separate bowl, whisk together pumpkin purée, eggs, vanilla, pumpkin pie spice, and milk. Slowly drizzle wet ingredients into dry ingredients, stirring gently with a spoon as you go. Once combined, if mixture needs more moisture, splash in a little more milk. Batter should be pourable.

Heat large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes.) Wait a minute or so, then flip to the other side. Pancakes should be light golden brown and set in the middle. Serve with maple syrup.