Pumpkin Pancakes

This year we successfully grew 4 pumpkins in our garden. After making 2 pumpkin pies and several breads I had just a little leftover (from just 1 pumpkin!).  We often make pancakes on the weekend. The boys love to help measure, mix and flip until the first 2 pancakes are off the griddle at which time they seat themselves and dig in while I finish making the rest.

So one morning I added the leftover pumpkin puree and some spices to make some thoroughly delicious and festive pumpkin pancakes! Great for Halloween, Thanksgiving or any other time of the year. Since pumpkin is full of nutrients, I don’t mind serving these all the time!

Ingredients:
2 cups flour
6 tsp baking powder
1/4 cup brown sugar
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
2 eggs
1/3 cup vegetable oil
1-1 1/2 cups pumpkin puree
1-2 cups milk

1. Combine flour, baking powder, sugar and salt and spices in a large bowl. Add eggs, oil, pumpkin and 1 cup of milk. Mix together and add more milk as needed until you reach a good pancake consistency. You don’t want it too thick more on the runny side is better.
2. In a heated pan  or griddle over med to high heat, pour batter in 2-4″ circles. When the batter starts to bubble it’s time to flip. I use a non-stick griddle so I don’t have to butter the pan.
3. I serve this with warm real maple syrup and a dash of powdered sugar.  These are delicious the next day as a little snack served cold or with apple slices.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s