Pumpkin Pancakes

Pumpkin Pancakes


Well, Halloween has just passed and Thanksgiving is fast approaching. Not only do Pumpkin Pancakes sound cool, they taste great! Here's how to do it:

(Pictured to the right are Walnut-Pumpkin Pancakes with a smear of Pumpkin Seed-Walnut Spread)



Pumpkin Pancakes:


(Pictured to right are the Basic Pumpkin Pancakes)


In a large bowl, whisk together the following:


1 c Whole Wheat Flour
1/2 c All Purpose Flour or cake flour
1 t Baking Soda
2 t Baking Powder
1/4 t Salt
1 t Cinnamon
1 t Nutmeg (fresh is best)
1/2 t Ground Ginger

Pre-Heat Griddle to Medium to Medium High (about 350 degrees)


(Pictured to the Right is a Cranberry-Pumpkin Pancake or the "Thanksgiving Pancake")


Whisk together in another bowl:


1 c Greek Yogurt or Kefir or Milk
1 c Pumpkin Puree (can be canned)
2 Eggs
4 T Butter (melted)
1 t Vanilla (optional)
2 T Brown Sugar


Add the wet ingredients to the dry ingredients and mix until combined. If batter is a bit too thick, then add milk 1 T at a time; if too dry then add 1 T flour at a time until the batter is a desirable consistency.


Ladle the batter onto the griddle about 1/4 c to 1/2 c depending on desired size of cakes. When multiple small bubbles are forming on the surface (about 3-5 min) use a spatula to flip and cook until the bottoms are golden brown.

(Pictured to the Right are the Walnut-Pumpkin Pancakes)

I like these with a bit of the Multi Nut Spread or the seasonal Pumpkin Seed-Walnut Spread.

See, anymonkeycan become a "Mr. Fancy Pancake Pants!!"