Now that it’s October, you’re probably prepared to face an overabundance of pumpkin-themed posts and photos in your blog readers and on social media. For me, the pumpkin craze is a reminder of the impending doom that is winter, which makes me swear, every year, that I need to move far away from the Midwest ASAP and never experience seasons again. But if there’s one thing I enjoy about fall and winter, it’s snuggling up with a blanket, a fluffy animal, and a hot beverage while reading a book or watching TV. I guess pumpkin fits right in that picture in the form of tea, baked goods, or one of my personal favorites: pumpkin pancakes, with beer! Or pumpkin beer pancakes.
What makes pumpkin pancakes even better? Adding pumpkin beer to them. I made them for breakfast earlier this week, and have been eating leftovers for the past few days. They taste like pumpkin pie, and the beer adds fluffiness and flavor. The original recipe is from Cheers to Vegan Sweets.
I used Trader Joe’s pumpkin ale this time, but I’m waiting to get my hands on Lakefront Brewery’s Pumpkin Lager from Milwaukee, which I bought every year when I lived there.
Get the recipe:
- 2 cups white flour or whole wheat pastry flour
- 1 tablespoon baking powder
- 1 tablespoon cornmeal
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon cloves
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree
- 1 tablespoon agave nectar
- 1 teaspoon vanilla extract
- 12 ounces one bottle pumpkin beer
- 1 tablespoon margarine
- Combine the flours, baking powder, cornmeal, brown sugar, spices, and salt in a large mixing bowl. Stir together the dry ingredients with a whisk.
- Make a well in the middle and add the pumpkin, agave nectar, vanilla, milk, beer, and lemon zest. Mix until just combined.
- Preheat your pans at medium heat.
- Rub some margarine on one of the pans and melt the rest in the other.
- Pour melted margarine into the pancake batter and stir until combined.
- Pour about ¼ cup of batter (or any size you’d like) onto each pan.
- Flip when bubbles start to form and hold their shape. All pancake batters cook a bit differently, so feel free to check the underside of your pancakes while they cook so you can brown them to your liking.
- Repeat until all the batter is gone.
- This recipe is from Cheers to Vegan Sweets. Every dessert recipe in the book is inspired by a type of drink like coffee, tea, wine, or cocktails!
Nutrition Information:Yield: 4 Serving Size: 2 pancakes
Amount Per Serving: Calories: 300Unsaturated Fat: 0g
Adapted from Cheers to Vegan Sweets
Cheers to Vegan Sweets!
In other news, Cheers to Vegan Sweets is starting to ship out this week! If you ordered a signed copy from me, or pre-ordered on Amazon, you will be getting your book very soon. There is also an upcoming opportunity to win a copy, and a book party in Chicago next weekend…read on!
Want to win a copy of Cheers to Vegan Sweets?
Join me for a Twitter chat through @QuarrySpoonBlog on Tuesday, 10/15 at 1 p.m. EDT. Follow the conversation by searching #spoonchat, and ask all of your cooking and baking questions! The #spoonchat will last one hour and one participant will leave with a brand new copy Cheers to Vegan Sweets*.
*Well, you’ll get it in the mail a few days later.
Come to the book party!
If you’ll be in Chicago on October 19th, come to a book release party at Upton’s Breakroom at 2pm! Have lunch at the cafe (check out the menu…you can’t go wrong with Chicago-style Italian Seitan sandwich or Bacon Mac!) then come sample some desserts and get your very own autographed copy of Cheers to Vegan Sweets! RSVP on the Facebook event page. See you there!