With Thanksgiving behind us, you may have a cup or two of pumpkin puree left over in the fridge and overnight guests still in town. Impress your guests and your family by using this recipe to make Easy Pumpkin Pancakes. One of my all time favorites.
All you need is a few extra minutes and a cup of pumpkin puree to make pumpkin pancakes from scratch. If you prefer to make them semi-homemade, add between 3/4 cup to a full cup of pumpkin puree, tablespoon of sugar, a teaspoon each of cinnamon, nutmeg, and ginger to your pre-made pancake mix, and blend it all together.
Pair your Pumpkin Pancakes with maple flavored bacon or leftover ham (or both!) and enjoy!
Added bonus, a half cup of pumpkin puree packs 300% of your daily serving of vitamin A!! WOW!
Ingredients For Pumpkin Pancakes (healthier options included)
- 1 1/2 cups 2% milk ( or skim)
- 1 cup pumpkin puree
- 1 egg (or whites of two eggs)
- 1 teaspoon of vanilla
- 2 tablespoons of vegetable oil (or light butter, melted)
- 2 cups all-purpose flour (or wheat flour)
- 3 tablespoons brown sugar (or skip the brown sugar)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- Mix dry ingredients first, then add wet ingredients. Blend until smooth.
- Heat skillet and grease with butter or fat free cooking spray. Leave on low heat.
- Scoop batter onto skillet, wait until pancake starts to rise, about 2-3 minutes, then flip for another 1-2 minutes. Add a splash of milk if the batter gets too thick.
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