Tuesday, November 29, 2011

Pumpkin Pancakes Recipe

Pancakes are so fun and versatile.  So many different flavors can be added to pancakes to spice up any breakfast {lunch or dinner}.  Pumpkin is a very popular fall flavor, and when fall comes along, I love to incorporate it into any recipe I can for a special treat. 

These pumpkin pancakes are hearty with wheat flour, yet fluffy and delicate.  The pumpkin puree definitely keeps these pancakes moist and delicious.  I topped these pancakes with butter and maple syrup.  If you really want to get fancy, a dusting of cinnamon and/or powdered sugar would probably be pretty amazing too!

Pumpkin Pancakes Recipe
Makes 8 pancakes

1 ½ cups whole wheat flour
3 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
Dash of nutmeg
1 egg
1 teaspoon vanilla
1 cup milk
8 tablespoons pumpkin puree

Sift together all dry ingredients into a large mixing bowl.  Combine egg, milk, oil, vanilla, and pumpkin puree in a small bowl.  Add wet ingredients to large bowl with all dry ingredients.  Measure out batter onto a hot griddle that has been greased.  Cook on both sides until golden brown.

Serve with warm maple syrup.

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