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Orange-Pumpkin Pancakes

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a stack of pumpkin pancakes and a glass of orange juice
Prep Time: 
30 minutes
Number of Servings: 
12 pancakes
Recipe Source: 
The Pumpkin Cookbook by DeeDee Stovel ($18.99, Storey, 2017)

Ingredients

  • 1 cup whole-wheat pastry flour
    • if unavailable, use unbleached all-purpose flour
  • 1 tsp baking powder
  • 1⁄2 tsp ground cinnamon
  • 1⁄2 tsp salt
  • 3⁄4 cup orange juice
  • 1⁄2 cup canned unsweetened pumpkin
  • 1⁄4 cup oil
  • 2 eggs
  • For serving:
    • Pure maple syrup
    • Butter

Directions

  1. Preheat oven to 200˚.
  2. Combine flour, baking powder, cinnamon, and salt in a large bowl.
  3. Whisk together orange juice, pumpkin, oil, and eggs in a small bowl. Stir into flour mixture until you have a smooth batter.
  4. Meanwhile, heat a large griddle over medium to medium-high heat. When a drop of water dances on the griddle, it is hot enough. The griddle shouldn’t smoke, but it needs to be hot. You may have to reduce heat if pancake bottoms get too dark before tops are cooked through.
  5. Spoon about 1⁄4 cup of batter for each pancake onto hot griddle. Cook until little bubbles form, and then quickly flip pancakes to other side. Cook until just browned on second side. Place on a heat-safe serving plate, and set in oven while making rest of pancakes.
  6. Serve with maple syrup and butter.

Notes

  • One secret to perfect pancakes is having the griddle hot enough to brown but not hot enough to burn the pancakes.
  • The other secret is to cook the pancakes on the first side until little bubbles appear on the top.
Nutrition Info: 
3 pancakes; without maple syrup and butter: 278 Calories, 7 g Protein, 80 mg Cholesterol, 28 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 4 g Fiber, 16 g Total fat (3 g sat), 296 mg Sodium, ★★★★ Phosphorus, ★★ Vitamin C, ★ Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, E, Calcium, Folate, Iron, Magnesium, Zinc

The Pumpkin Cookbook

This comprehensive cookbook reminds us that the iconic symbol of fall is so much more than jack-o'-lantern material.

These 139 recipes offer diverse and delicious options for enjoying pumpkin and other winter squash, such as butternut, acorn, and kabocha, year-round.

With recipes for many forms of pumpkin, including both fresh and canned pumpkin puree, and inspired by world cuisines, the versatility of this superfood shines through in snacks, drinks, salads, soups, main dishes, and desserts.

bookshop.org

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Contributor

DeeDee Stovel

DeeDee Stovel is the author of numerous cookbooks, including the bestseller Picnic.

A caterer, long-time teacher of cooking and nutrition, and a passionate advocate of fresh, homemade food, she lives in northern California.

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