Mimi’s Recipe Box - Pumpkin Pancakes

The Pumpkin Craze Begins … with Pumpkin Pancakes

Photo credit: Photo by Natilyn Hicks Photography on Unsplash

Several years ago, we faced our first Thanksgiving without our two children at home. All grown up and away from home, they too would be on their own for the holiday.  I was working at the Tipp City Public Library at the time and remembered that one of our dear patrons had told me about spending a mini-vacation at The Inn at Cedar Falls. It sounded like a perfect solution: shaking up my favorite holiday and spending it away from home.

Nestled in the Hocking Hills, The Inn at Cedar Falls offers the opportunity to take advantage of a naturally beautiful area in the southeastern part of Ohio. There are many options for lodging—cabins, cottages, geodesic domes, even yurts! We opted to stay in the Tree House Cabin. Although not really a tree house, it is nestled among trees, and it overlooks a deep ravine. With a deck and a covered porch, it’s a perfect spot to relax and unwind after hiking the trails. Lest you fear being too detached from the modern world, don’t worry—the internet is available!

Best of all, the breakfast menu at the Inn offered pumpkin pancakes, and they were delicious. I don’t remember what was served with them — bacon, sausage — it didn’t matter to me. I love all foods with pumpkin, whether they’re pies, bread, soup, or yes, pancakes. Once home from our trip, and with the memory of those pancakes fresh in my mind, I hit the internet to search for a recipe. Good old Martha Stewart provided one that really works. Give it a try. It’s easy and well worth it. Thanks, Martha! And thanks to The Inn at Cedar Falls for the inspiration!

Pumpkin Pancakes

Whisk dry ingredients together in large mixing bowl:

1 1/4 c. All-purpose flour

2 T. Sugar

2 t. Baking powder

1/2 t. Each, cinnamon, ginger, salt

1/8 t. Nutmeg

Pinch of cloves

In a small mixing bowl, mix wet ingredients:

1 large egg (room temperature)

6 T. Pumpkin puree (not pumpkin pie filling)

2 T. Melted butter

1 c. Milk

Fold the wet ingredients into the dry. Butter a nonstick skillet or griddle and heat to medium. Pour 1/4 c. pancake batter per pancake onto pan. Cook 2 to 3 minutes per side. Serve with butter and syrup.