Sunday, November 10, 2013

Holiday Pancakes

(This Recipe was Updated on 11/20/13)
The first time I tasted the pumpkin pancakes at IHOP, I was in love.  They had such a wonderful pumpkin spice flavor that they didn't even need syrup.  To me, that's the true test of a good pancake...that it's delicious without any added butter or syrup.  It's been several years since I first tasted those pumpkin pancakes, and ever since, I've thought, "I need a good recipe for pumpkin pancakes."  I couldn't find one that wowed me, so this morning, I created my own.

You never know how things are going to taste when you try a recipe for the first time, but this morning I knew it was a success when, after his first bite, my husband said, "Wow."  I succeeded in my mission to create pumpkin pancakes that don't need butter or syrup...although they're even better with a little butter and syrup, and it is the holidays!

Why isn't this recipe called Pumpkin Pancakes?  Because I didn't stop with just pumpkin.  These yummy pancakes include eggnog, chopped pecans and white chocolate chips too.  I know, decadent, right?  You'd be surprised that they're actually pretty low cal.  When you make them with lite eggnog, they only have 92 calories per pancake!  You can also substitute a non-dairy nog, or if you don't have eggnog on hand, I'd recommend using buttermilk instead and adding an extra teaspoon of nutmeg.  It won't taste quite the same, but you still won't be able to put your fork down!

Here it is, your answer to what you're making for breakfast on Thanksgiving and Christmas.  To save yourself some time, make them the night before and reheat them in the oven or microwave when your family's ready to eat.

Holiday Pancakes
Makes 16 5-inch pancakes

2/3 c all-purpose flour
1/3 c whole wheat flour
1 tsp cinnamon
1 tsp nutmeg
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1 1/2 c eggnog (or buttermilk + 1 tsp nutmeg)
2/3 c canned pumpkin puree
1/4 c packed brown sugar
The air bubbles mean this pancake's ready to flip.
2 tsp vanilla extract
1/4 c white chocolate chips
1/4 c chopped pecans
Pam butter-flavor spray

Combine flour, cinnamon, nutmeg, baking powder, baking soda and salt in a large bowl.

Combine eggs, eggnog, pumpkin, brown sugar, and vanilla extract in another bowl.

Add the wet ingredients to the dry ingredients and whisk until just combined.  The batter will be a little lumpy; that's okay.  Don't overmix.

Heat a griddle or frying pan over medium heat and spray with Pam.

Pour in a scant quarter cup of batter, and sprinkle the pancake with pecans and white chocolate chips.

Once flipped, the bottom (now top) should be slighted browned.
When you see tiny bubbles on the surface of the pancake, flip it over.

The bottom side (now the top side) should be slightly browned.  Let the pancake cook another minute or until chocolate is melty and both sides of the pancake are slightly browned.  Repeat until no batter remains.

You can keep the pancakes warm in your oven on the lowest setting until you're ready to eat.

Happy eating!

No comments:

Post a Comment