Pumpkin Pancakes with Whipped Cream and Chocolate Pumpkin Seed Bark

The first time we had these was in New York City at Sara Beth’s. Since then, I have been trying to perfect them. The right amount of cinnamon, nutmeg and ginger. These seem light but just a little custardy and I use a little more pumpkin puree than most recipes.

Pour on the maple syrup and top with whipped cream and chocolate bark with pumpkin seeds to complete the combination of flavors. Use my recipe for chocolate bark on the website, or buy prepared bark. It is available in a variety of flavors, especially during the holiday season. Another good option would be the chocolate bark with peppermint from William Sonoma.

My favorite topping is candied pecans, however, we have to pass as having a nut allergy in the household precludes us from topping it with our favorite topping as we had in New York. You can substitute candied pumpkin seeds which you can also find on my website.

Prep Time: 10 minutes

Cooking time: 25 minutes

Makes: 14 medium sized pancakes

Ingredients:

2 cups All Purpose Flour

1 Tbs baking powder

2 tsp ground cinnamon

¾ tsp ground ginger

½ tsp nutmeg

1 tsp salt

¼ cup regular sugar

¼ cup packed light brown sugar

2 eggs

1 cup pumpkin puree

1 Tbs vanilla extract

1- 1 ½ cup milk (I typically use towards the lesser side (1 cup) to have a thicker pancake, but you can adjust to your liking)

Butter for greasing pan

Toppings:

Whipped Cream

Chocolate Bark

Maple Syrup

Pumpkin Seeds

Candied Pecans

The small bubbles forming means that it is time to flip your pancake over for another minute.

Directions:

In a large bowl, combine all of the dry ingredients. In a medium bowl, whip the eggs together, add the pumpkin puree and the vanilla. Add 1 cup of the milk. If you like your batter thinner, then add more milk. I used only 1 cup in this recipe.

Add the wet ingredients to the large pan. Combine well, but do not over stir the batter. If you stir the batter too much your pancakes will be dense and too heavy. You want to leave little lumps in the batter.

Preheat your frying pan or your griddle to medium low. If using a cast iron pan over gas, it conducts very well and you may need to lower your temperature a bit. Grease the pan between each set of pancakes you place in the pan. Pour only 2 or 3 pancakes at a time into the pan leaving room to flip them easily without disturbing the others. The pancakes are ready to flip when small bubbles form. Usually from 1 ½ -2 minutes, depending on your heat. Flip and let cook only 45 seconds to 1 minute more. Remove to a plate and repeat process with rest of batter.