The Whole Wheat Spiced Pumpkin Pancakes – the healthier, yummier and the more enticing version of a deliciously favorite breakfast ever. When served warm with maple syrup and a cup of coffee, they make for the perfect Fall breakfast.
I have had this picture of the pumpkin pancakes ready for a few days and the post was supposed to go up yesterday morning first thing but the news of Cucumbertown shutting down came along and had me feeling down and out. Very low on motivation and worried about the next step, I came here multiple times only to go away without typing a word.
I moved to CT more than an year ago, and the journey with them has been really good so far. I love the clean interface, the recipe editor and many more things and just when I thought I had 100% confidence in the system, came the announcement of it shutting down.
Though I am sad, I cannot even imagine what the team currently is going through. Shutting a business is never easy, the startup ecosystem is so cruel sometimes, that it leaves you wondering where did my hard work go. Seeing something you build go away is heartbreaking and I feel for the CT team. But people, on wards and upwards like they say. I am sure whatever you do next, you will shine bright as well.
(Do read what Cherian has to say about CT shutting down)
From a Co-Founder: Cucumbertown’s Goodbye
magazine.cucumbertown.com
Anyways, moving on to the recipe in the post. The spiced Pumpkin Pancakes – the healthier, yummier and the more enticing version of the child’s favorite breakfast ever. No wonder for O, these were ranked top among all the Pumpkin recipes I tried.
But what was surprising was the ‘I-don’t-like-pancakes’ saying husband has been eating multiple helpings of these. The pumpkin gave these pancakes a fantastic depth of flavour.
In a way, they also reminded me of a kaddu cheela my granny used to make, I think she used to add jaggery and saunf to it, though I can’t recall very clearly. But I do have memories of eating that sweet cheela on Delhi winter mornings. I often miss my granny’s food, sometimes the food that I don’t even remember clearly. Often, something I eat sparks a memory, tingles my taste-buds in the remembrance of badi mummy and I realize food memories run much deeper than we realize they do. Eating this Pumpkin pancake was one of those times for me, it made me miss my granny and still made me feel her warmth at the same time. I must try and replicate that recipe from my memory but till then, here is the recipe of the Spiced Pumpkin Pancakes.
And oh, before jumping to the recipe, here are some other fun pumpkin recipes you can try!
Pumpkin Bread Pudding With Boozy Apple Caramel Sauce
Pumpkin, Couscous & Chickpeas Salad
Spiced Pumpkin Pancakes
Ingredients
- 1 cup whole wheat flour
- 3/4 cup pumpkin puree
- 2 tbsps brown sugar
- 2 tsps baking powder
- 1 cup buttermilk
- 3 eggs large
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1/4 tsp all spice powder
- 1/4 tsp ginger dry powder
- 1/4 cup butter melted
- maple syrup for serving
Instructions
- In a large bowl, sift together the whole wheat flour, baking powder, brown sugar and the spices together. Set aside.
- In another large bowl, whisk together eggs, pumpkin puree and melted butter till well blended.
- Mix the dry ingredients with the wet ingredients in three batches, alternating every batch with butter milk.
- Mix till really smooth and well blended.
- Brush a cast iron skillet with oil and let it heat a bit. Pour 1/3 cupfuls of batter into skillet. Cook on medium heat until bubbles form on surface of pancakes and bottoms are brown.
- Repeat with the remaining batter, brushing skillet with oil between batches
- Serve warm with maple syrup and a cup of coffee for the perfect fall breakfast
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