It's cold this morning…there's a freeze on the cars outside. Inside, we're cuddled in blankets and making Pumpkin Pancakes. I usually double this recipe and we make a bunch to freeze. Then, on busy mornings, we reheat them in the toaster or microwave.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
1 1/4 cups all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 beaten egg
1 cup milk
3 Tbsp Pumpkin puree
Stir together flour, sugar, baking powder, spices and salt.
Combine egg, milk and puree/oil; add all at once to flour mixture, stirring until blended but slightly lumpy.
Pour 1/4 cup batter onto hot, greased griddle or heavy skillet for each pancake.
Cook until golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edges. Makes about eight 4-inch pancakes or 30 dollar-sized pancakes.
adapted from the Better Homes & Gardens New Cookbook
Making pancakes from scratch really doesn't take a lot more time than using a mix. If you keep the ingredients on hand regularly, you get the hang of it! If this looks too complicated for you, try my more basic recipe Whole Wheat Pancakes. This Pumpkin Pancakes recipe is linked up to Balancing Beauty and Bedlam's Tasty Tuesday.
Gina loves food, family and frugal living. She lives in Northern Virginia with her husband, three teens, and new “baby,” dog Sheba. She also works with professional bloggers to scale their businesses and earn more at Connect & Learn Blogging Community. Reach her at email@example.com.