Quick and easy pumpkin pancakes recipe. Perfect for breakfast or dinner!
I love pumpkin. No matter what time of year it is, it reminds me of fall with crisp air and beautifully colored leaves. Here in Idaho our falls are short, so I definitely can’t limit pumpkin to an “only fall” category, or I would only get to make one or two things with it each year. I received this recipe for pumpkin pancakes in the newsletter accompanying our power bill, and I decided to give it a try.
- 1 Cup flour
- 1 Cup wheat flour
- 2 Tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp allspice
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 1/2 Cups milk
- 2 Tbsp vinegar
- 1 Cup pumpkin, canned or puree
- 1 egg
- 2 Tbsp oil
- In a large bowl, whisk the dry ingredients. In a medium bowl stir together the wet ingredients. Add the wet ingredients to the dry ingredients all at once. Stir until moist and free of lumps. Spray a griddle or skillet with non-stick spray and heat to medium. For each pancake, spread about 1/4 cup batter into a 4-inch circle on the hot griddle. Cook until the bubbles begin to burst, then flip and cook until golden brown.
Makes 6 servings, 3 pancakes per serving.
The kids loved these pumpkin pancakes. In fact, they asked if they could have them for dessert the night I made them! And I love that they are made with part whole wheat flour. If you’ve never tried cooking with whole wheat flour, you may want to do only 1/4 whole wheat and 3/4 white flour, which would be 1 1/2 cups white flour, and 1/2 a cup whole wheat flour. It does take a little time to get used to the flavor and texture changes of whole wheat flour, but it’s definitely worth trying!
What are your favorite pumpkin recipes? If you love pumpkin as much as I do, you should definitely check out these other pumpkin recipes of ours:
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