Pumpkin Pancakes

I’m declaring today the Pumpkin Trifecta.That’s right: one day, three amazing recipes. Pumpkin is my favorite thing about fall, and I’m always looking for new ways to incorporate it into my diet.

Let’s start with breakfast: pumpkin pancakes. Simple, quick, and great with eggs, bacon, sausage, or just on their own. Pancakes also keep well, so one batch sets me up for several breakfasts for the week.

I’ve played around with several different recipes and settled on this amalgamation. It has a fair amount of pumpkin, and it’s not too sweet so the spices shine through. Serve it with a touch of real maple syrup, or a little butter and cinnamon.

P.S. No, I didn’t eat all of this. It’s not that I didn’t want to… but I had two more pumpkin recipes to tackle. :)

Pumpkin Pancakes

Adapted from several sources

Yield: about 15 pancakes

1 1/4 c flour

1/4 c brown sugar

2 tsp pumpkin pie spice

1 tsp cinnamon

3/4 tsp salt

1 c whole milk

3/4 c canned pumpkin

3 large eggs

1 tsp vanilla

In a large bowl, whisk together dry ingredients.  In a medium bowl, whisk milk, pumpkin, eggs, and vanilla to blend well.  Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).

Heat a pan or griddle over medium-high heat. Brush surface with butter or oil, or use cooking spray. Pour batter in 1/4-cup portions onto hot surface. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 minute per side.  Flip over and cook for another 30 seconds or until they are cooked and nicely browned.  Repeat with the remaining batter.

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