During the fall I love to use pumpkin as much as possible. When I stumbled across this recipe for pumpkin pancakes on Food.com I just knew I needed to make them!
These are probably the best pumpkin pancakes we have ever had! They were so good that the kids asked not only for seconds, but thirds! To make them a little more “halloween-ish”, you can use metal cookie cutters on the griddle and pour your batter right into it to form the shape of your pancake. Easy, and the kids will love it too!
Pumpkin Pancakes with Pecans
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup 1% low-fat milk (can be any kind)
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
Whisk flour, sugar, baking powder, spices and salt in a bowl.
In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
Fold mixture into dry ingredients.
Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
Cook pancakes about 3 minutes per side. Serve with butter and syrup.
Jasmine is the Co-Founder of Simply Real Moms. She resides in Northern California with her three sons - Ethan, Austin and Merrick. She grew up in the San Francisco Bay area where she studied at the Fashion Institute of Design and Merchandising. Her current passion is traveling. She wants to travel the world and give her children the memories she wished she had growing up. Being able to show them the world is something you can never teach, it’s an experience. When she isn’t traveling with her family you can find Jasmine behind the wheel of the latest cars, attending baseball games, or wine tasting her way through the Napa Valley.