I would like to go on record to say that I loved pumpkin before it was trendy. I want to start a support group for those of us who were pro-pumpkin before the famous pumpkin spice latte. Pre-PSL Pumpkin People, perhaps? I don’t actually care for the PSL – I’m a cinnamon dolce latte gal myself – but I love pumpkin baked goods.
I haven’t been much in the mood for fall flavors since we haven’t had a lick of crisp fall weather in Fort Worth. Today the high is 96 degrees, hardly the kind of weather that makes you want to run your oven for an hour. Pumpkin pancakes were the perfect way to get a taste of fall without heating up my kitchen this morning. With only half a cup of sugar for over two dozen pancakes and full of Greek yogurt and pumpkin, this is about as healthy as a pancake can get!
I have an affinity for hazelnuts but they’re actually quite hard to find. Many Americans drink hazelnut coffee creamer but few apparently buy the nuts!My favorite store stopped carrying them last year so I stock up at my parents’ grocery store every time I’m in my hometown. If you can’t find hazelnuts, you could sub out pecans for an even more decadent brunch treat but be warned that pecans would make this dish much sweeter. I love hazelnuts with any sort of waffle or pancake because they add crunch while balancing the sweetness of maple syrup.
Pumpkin Pancakes with Toasted Hazelnuts and Cinnamon Sugar
Makes 12-16 pancakes
2 cups unbleached all-purpose flour
1/2 cup sugar
1/2 tsp salt
2 tsp baking powder
2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
3 eggs (farm fresh, if you can!)
1 cup plain Greek yogurt
3/4 c milk (I used 1%)
1 cup canned pumpkin
1 tsp vanilla
1/2 cup raw hazelnuts, toasted and chopped
2 tsp powdered sugar
1/4 tsp cinnamon
- Whisk together flour, sugar, salt, baking powder, baking soda, cinnamon, and nutmeg in medium-sized bowl.
- Beat eggs, Greek yogurt, milk, pumpkin, and vanilla until smooth.
- Pour egg-pumpkin mixture into flour mixture and stir well to combine.
- Heat electric skillet to 325 degrees. Add a tablespoon of butter and pour about 1/4 cup of pancake batter onto skillet. You should be able to fit six pancakes. Cook for 3 minutes, flip, and cook for an addition 3 minutes.
- Set cooked pancakes on a plate, add more butter to the skillet, and continue the process until you’ve used up all of your batter.
- To serve, sprinkle your pancake plate with hazelnuts. Whisk together powdered sugar and cinnamon and dust the cinnamon-sugar over the pancake plate through a sieve. Generously drizzle maple syrup. Enjoy!
UPDATE: Watch me make Pumpkin Pancakes in the following episode of The Rose Table.