I’m delighted to be here. My name is Erin; I love food (making, and eating). I like making things. And I like sharing both.
My parents, Bob and Cathy, own Hodgson Mill, and when the chance came up to work with them, to photograph and write about the products I’ve been using pretty much since I learned to bake, I jumped. I already bake all kinds of Hodgson Mill for myself and my friends. Why not for new friends, too?
I always try to eat healthy. It makes me feel better. But I also adore food, and I love trying new tastes, old tastes, anything sweet. . . .
OK. Let’s stay on task. If you really want to read more about me, go to my bio , or more about the family biz, Hodgson Mill, go here. On to the food!
Three words that no chilly fall Saturday morning should be without: Buttermilk Pumpkin Pancakes .
It begins . . mixing the dry ingredients
Starting to mix wet ingredients. Oh, pumpkin. . . how I love thee.
There are so many reasons to love this recipe.
a) These pancakes make a fantastic start to your day–sweet and nutty and fragrant with spices, with enough whole grain to keep you full ’til you get a chance to stop again.
b) I’m wild for buttermilk. The tang, the creaminess . . . . . . even the name. Is there any more decadently named ingredient that is so plain, useful, and hardworking? (Here’s where I become a food geek.) It keeps baked goods tender by binding gluten down with acid so it can’t get tough or chewy. (I love using it in pie crusts). The acid in it also helps lift baked goods by reacting with baking soda. Some people find it easier to digest than regular milk, since it’s slightly fermented and lactose is broken down. And it’s also, amazingly, low fat (despite the lovely, decadent name.)
c) Plus, as a society we seem to have a “pumpkin spice latte” countdown clock . . . . I don’t feel like I have to apologize for going a little pumpkin-crazy every fall.
I’m opting to use Hodgson Mill’s Organic Whole Wheat pastry flour to pack as much whole grain into this as possible without making it too heavy. I decided to experiment and add a little Hodgson Mill Multi Grain Cereal (my go-to add-in when I want to add more heft, grain and texture). It helps the pancakes stay tender if you let the cereal soak in the pumpkin/buttermilk/egg mixture for a few minutes, as the instructions say below. I’ve also included notes at the bottom if you’d prefer not to add the multigrain cereal. It is a fantastic, toothsome addition.
If it’s a special occasion, or you can afford the calories, I highly recommend the maple-ginger whipped cream topping I’m including here as a bonus. These pancakes are also delicious with plain maple syrup.
Pumpkin Buttermilk Pancakes
- 2 eggs, lightly beaten
- 1 1/4 cup buttermilk
- 1 cup canned pumpkin puree (about 1/2 a can)
- 2 Tbsp. oil
- 1 tsp. vanilla
- 2 Tbsp. dark brown sugar
- 1/4 cup Hodgson Mill Multi Grain Cereal
- 1/2 cups Hodgson Mill Organic Whole Wheat pastry flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
In a medium size bowl, whisk together the first seven ‘wet’ ingredients (eggs through multigrain cereal). The cereal needs to soak a little bit in the moisture, so we’ll do this first, mix the dry ingredients, and by then it will be ready.
In a large bowl, whisk together the last seven ingredients (whole wheat pastry flour through nutmeg).
Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok; just make sure all the flour on the bottom of the bowl is mixed in. This batter will be thick–easier to spoon than to pour. You can add a little more buttermilk if you’d like it to be a little thinner and smoother. You can decide which you prefer.
Drop pancakes by ladleful onto a medium-hot griddle. (A drop of water should sizzle immediately on contact with the pan). Pancakes are ready to turn when the edges start to look a little dry and waxy and you can see small bubbles forming on the surface. (Bubbles are rare with this thicker batter–you’ll see some small ones near the edge.)
Maple-Ginger Whipped Cream
- 1 cup (½ pint carton) heavy whipping cream
- 1 1/2 Tbsp. maple syrup, (use grade B if you can find it—it has more maple flavor than thinner, weaker grade A syrup)
- 1/2 tsp. ground ginger
- Nutmeg, for sprinkling
In a medium bowl, use an electric mixer to whip the cream, drizzling in the maple syrup as you go, until the mixture is thick. (You can add more maple syrup to your taste. 1 1/2 T worked for me.)
When the mixture is thick enough to dollop, but is still smooth, stop the mixer. (I went too far, and mine got a little bit chunkity. Still delicious.) Sprinkle and fold ground ginger in with a spoon. Sprinkle with a dash of nutmeg. Serve as dollops on top of pumpkin pancakes. Or pumpkin pie. Or your oatmeal.
Makes about 1.5 cups whipped cream
Makes about 20 4-inch pancakes Light brown sugar or white sugar may be substituted for dark brown sugar. If you have it on hand, 2 teaspoons of pumpkin pie spice can be used in place of the cinnamon, ginger and nutmeg. If you prefer softer pancakes, you may omit the Multi Grain Cereal; just decrease the buttermilk by ¼ cup to 1 cup total. You can easily halve the recipe if you don’t need 20 pancakes–but the refrigerated extra pancakes have been a great afternoon snack in my house . . . . Your call.
Adapted from Pinch My Salt’s Whole Wheat Pumpkin Pancakes