What’s better than pancakes? Pancakes with booze! These Rum Raisin Pumpkin Pancakes are perfect for an autumn adult brunch, but if you prefer to forgo the rum “punch,” the raisins can easily be soaked in orange juice or apple cider instead. (Note: the raisins must be soaked overnight, so be sure to start this recipe the evening before.)
Rum Raisin Pumpkin Pancakes
1/2 cup dark raisins
1/2 cup dark rum
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon black pepper
1/2 teaspoon salt
1 1/2 cups buttermilk (or some mixture of yogurt and regular milk.)
1 teaspoon vanilla extract
3/4 cup pumpkin puree
3 Tablespoons brown sugar, packed.
1/2 stuck butter, melted and slightly cooled
Night before:Soak raisins overnight in rum.
In large bowl combine flour, cinnamon, nutmeg, cloves, black pepper, salt, and baking powder. In medium bowl, whisk together buttermilk, brown sugar, eggs, butter, vanilla extract, and pumpkin puree. Pour wet ingredients into dry ingredients. Stir to combine. Drain excess rum from soaked raisins (save for cocktails) and fold raisins into batter. The batter should be wet enough to be scooped with ladle. If not, add more buttermilk or milk.
Heat stove-top griddle over medium flame. Pour batter onto griddle. Flip once when ready, and serve warm.