- Hey, I'm John Kanell.
Today on "Preppy Kitchen,"
we're making pumpkin pancakes.
So let's get started.
First off,
we're measuring one and a half cups or 180 grams
of all purpose flour.
Brian will corroborate this.
I've been obsessed with these pancakes.
I made them a month and he's like,
"It's not even fall anymore.
Why are you making these pumpkin pancakes every day?"
It's like, they're so delicious, I can't help it.
Was in the flour.
All righty.
I'm adding a quarter cup of sugar to these pancakes.
You could reduce it to three tablespoons if you want.
One tablespoon of baking powder
to get these nice and fluffy.
Three quarters of a teaspoon of salt for contrast.
If you're using a salty salt,
use it a little bit less.
There's a whole range of salt and if you're using iodized,
for example, it's very salty,
Sea salt, a little bit mellower.
Then if you're using fine grain,
it gets extra salty again.
I should do a whole video on salt.
Let me know if you're curious about it.
One teaspoon of cinnamon and then half a teaspoon
of ginger and half a teaspoon of allspice.
I'm just using my favorite fall spices.
Do whatever you want.
It could be all cinnamon,
it could just be pumpkin spice mixture,
totally up to you.
Although allspice is one of my favorites.
Now we're going to say goodbye
to our scale and whisk this up.
(cheerful music)
This smells so good already.
Oh my gosh.
(upbeat music)
Now I need one cup or 240 ML milk,
(milk sloshing)
(egg tapping)
One large egg.
I think if you don't want to use egg,
you could actually just use a little bit more pumpkin
by the by,
'cause pumpkin is egg substitute,
in case you didn't know.
Two teaspoons of a nice vanilla.
Ah, I love it.
A quarter cup of melted butter.
(upbeat music)
Ah.
- [Man] Whoa.
(cheerful music)
- And one cup of pumpkin puree.
This is like, oh my gosh,
it's like orange gold, I tell you.
It makes everything so pillowy soft
and just gives a beautiful texture.
Here we go.
Add this right into your mixture.
Blop.
Sometimes I'm like,
should I have an ASMR microphone for this channel?
And sometimes I'm like, nope, nope, I shouldn't.
Gonna whisk this up carefully
'cause I'm using a smaller bowl than I should.
It's okay.
Oh my God,
I used to mix stuff like this when I was a kid.
This has brought back memories.
I don't know why I did it like that.
(whisk clicking)
Okay, that's all mixed together.
Pour that into your dry mixture.
This color is giving me carrot cake vibes.
I wonder if I should make carrot cake pancakes
for the channel too.
Let me know if you want that.
And yes,
there would be some cream cheese glaze situation happening,
Dessert for breakfast.
(kids cheering)
Okay.
You don't want to over mix pancake batter.
You want fluffy pancakes and if you mix it too much,
the gluten gets activated and they'll go flat.
Now we're off to either our griddle or a pan
and we wanna have a little bit more butter
and the spatula ready.
Let's go.
(upbeat music)
Plop a little butter on that pan.
The butter makes it taste better.
Once it's nice and melty,
I'm putting this over medium heat, by the way,
we're going to have some delicious pancake time.
Grab a third of a cup of your batter,
plop it right out onto your pan,
and you can just use your spoon or whatever,
just to level the pancakes out
and get them to be a bit flatter.
It's a very rich batter we have because of the pumpkin.
Now we're just gonna let this cook on medium
to medium-low.
When you add a little bit more sugar
to those delicious pancakes,
they can brown quicker.
So you want a lower heat for a little bit longer time.
Keep that spatula ready
so that you can just check underneath
to see how they're looking.
It's actually getting close.
See a couple bubbles here.
Let's take a look.
Oh, that looks perfect.
So let's scoop it up and flip it over.
Right in the center of the pan, perfect.
Repeat for the remaining batter
and you will have to probably reduce the temperature
that you're running at because your pan will get super hot.
So reduce the temperature as needed.
Nice and slow is the way to go.
This one's ready too,
so I'm going to lift it up and give it a flip.
I enjoy these with plain syrup,
but let me know in the comments
what you would like with them too.
(whispering) Whipped cream.
Whipped cream.
(cheerful music)
Mm.
Pumpkin perfection, full of fall spices,
pillowy soft in the middle with a nice crisp edge.
I hope you get a chance to make this recipe
and I'll see you in the next video.
If you like this video,
check out my breakfast treats playlist.