Pumpkin & Vanilla Bean Pancakes
Pumpkin, warm autumn spices, and vanilla bean bring a little fall to the breakfast table. A seasonal take on our classic pancakes, made for slow mornings, warm coffee, and gathering in the kitchen. Serve with softened butter and a drizzle of maple syrup.
FORAGE BAKER’S NOTES
Flour Matters.
For consistent results, weigh your Heritage Baker’s Flour whenever possible. If using a measuring cup, gently scoop the flour and level the top with a knife. One cup weighs approximately 125g. Avoid packing the flour into the cup, which can make the pancakes dense.
WORKING THE BATTER
Pumpkin adds moisture and body to the batter. Begin with ¾ cup milk and allow the mixture to rest for several minutes so the flour can hydrate. If needed, add more milk one tablespoon at a time until the batter is thick but spoonable and spreads gently in the skillet.
Use plain, unsweetened pumpkin purée. Keep the heat low to medium so the centers have time to cook as the pancakes turn golden.
INGREDIENTS
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Estimated yield: 12 to 16 small pancakes
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1⅔ cups (208g) Heritage Baker’s Flour
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1 teaspoon baking powder (optional, for extra lift)
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4 large eggs
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¾ cup (180g) milk, plus up to ¼ cup (60g) more as needed
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¼ cup (60g) canned organic pumpkin purée
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1 teaspoon pumpkin pie spice
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1½ teaspoons vanilla bean paste
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Butter or oil for greasing the skillet
INSTRUCTIONS
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In a medium bowl, combine the Heritage Baker’s Flour, pumpkin pie spice, and optional baking powder.
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In a separate bowl, whisk the eggs, ¾ cup milk, pumpkin purée, and vanilla bean paste until evenly combined.
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Pour the wet mixture into the dry ingredients and whisk to form a smooth batter.
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Rest the batter for 5 minutes while a lightly greased skillet warms over low to medium heat.
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Stir the batter briefly. If it needs thinning, mix in the reserved milk one tablespoon at a time.
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Portion 2 to 3 tablespoons of batter into the skillet for each pancake.
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Cook for approximately 3 to 4 minutes on each side, adjusting the heat as needed. The pancakes should be golden with fully cooked centers.
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Serve warm with butter and your favorite toppings.
From the Forage Kitchen
Made with Heritage Baker’s Flour, our staple grain-free blend made for simple everyday bakes.
