Pumpkin Pancakes

Mmmm.  I love pumpkin as much as the next gal but until recently I hadn’t ever made or eaten Pumpkin Pancakes.  Eli found a recipe for pumpkin pancakes in an old Highlights magazine the recipe called for pancake mix, which we never buy.  We experimented with a couple recipes and this one from AllRecipes is utterly delicious, (shockingly better than Pioneer Woman’s)!!

If you want ideas of how to make this with a pancake mix, head on over to AllRecipes, there seems to be a good substitute in the comments to that highly-rated recipe (linked above).
Let me explain our big changes:

  1. We added freshly ground nutmeg to ours.  All sweet pumpkin recipes should contain nutmeg.
  2. The recipe calls for 1 cup of pumpkin puree.  We’re using canned pumpkin and that comes in a 15 oz can, leaving 7 oz of pumpkin left over and not enough for my pumpkin bread if I was being a stickler about amounts.  So I just adjusted it to be half a can of pumpkin.  I don’t think you have to get crazy about measuring is my point really.  Waste not…want not.

Pumpkin Pancakes from Scratch

Pumpkin Pancakes

Ingredients:

  • 1/2 c. milk
  • 1 c. pumpkin puree
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg, (fresh ground is best)

Directions:

  1. In a bowl, mix together the milk, pumpkin, egg, butter, and vinegar. Add the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, nutmeg, and salt in a separate bowl. Stir all the ingredients just enough to combine.  Do not be tempted to add more milk to the batter, it will be thick.
  2. Heat a lightly oiled griddle over medium high heat. Scoop 1/4 a cup of batter onto the griddle and spread the batter out with the back of a spoon. Brown on both sides.  Serve hot with maple syrup.

 

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