It’s that time of the year! The leaves are turning, the weather is cooler, and it’s time to bring out the fall spices: cinnamon, nutmeg, cloves, and allspice! And, it’s time to bring out the fall foods that we love so much! Sweet potato casserole, pecan pie, pumpkin pie (of course), and pumpkin pancakes.
Yes, I just said pumpkin pancakes! My mom came across this pumpkin pancake recipe on Pinterest, and my family loves it. (Since I am highly allergic to cinnamon, we leave out the cinnamon and allspice, and use nutmeg instead.) Try this at your next “Breakfast for Dinner” meal!
Original recipe makes 12 pancakes
1 1/2 cups milk
1 cup pumpkin puree
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Prep Time: 20 mins
Cook Time: 20 mins
Ready In: 40 mins
Serve it up with some syrup, and you are good to go! I hope that you enjoy this “fall” take on pancakes!
Pumpkin Pancake Recipe originally found at http://allrecipes.com/Recipe/Pumpkin-Pancakes.
Lauren Moody is a student at Southwestern Seminary, pursuing a Master of Divinity with a concentration in Women’s Studies. In her free time, Lauren is an ambitious runner, sometimes running over 10 miles in one day! She plans to graduate in May 2014.