Pumpkin Pancakes

PumpkinPancakesThis recipe has been handed down through a long series of co-workers and friends.  That is how you know you have a great recipe on your hands!

2 eggs

1 c. milk

1/2 c. canned pumpkin

1/4 c. oil (canola, vegetable, etc.)

1 1/2 c. flour (I sometimes use a little whole wheat pastry flour in there)

1/2 teaspoon salt

3 teaspoons baking powder

1/2 teaspoon each cinnamon, nutmeg and powdered ginger

3 Tablespoons sugar (I use a little less)

Beat eggs in bowl very well until thick.  Stir in remaining liquid ingredients.  Combine dry ingredients.  Add liquid ingredients to dry ingredients.  Cook on hot griddle.  I occasionally need to thin out the batter with another small splash of milk.  Some people in this family have been known to enjoy these with chocolate chips in them!  Thus, I reduce the sugar in the recipe.

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10 thoughts on “Pumpkin Pancakes

  1. Pingback: Menu Plan Monday – Sept 16 | The Healthful Saver

    1. healthfulsave Post author

      Isn’t that interesting! In the US there are “pie” pumpkins and other pumpkins for carving for Halloween, which aren’t so tasty. Pie pumpkin is canned and cooked. Sort of the texture of pureed sweet potato or pureed acorn squash.

      Reply
    2. Jen

      I just made these using Bisquick Gluten Free baking flour instead of regular flour and they came out great!! These pancakes are my new favorite! Husband loved them too: )

      Reply
  2. Crazynoiia

    This will be cooked in Early October in our house!!!! After my SNAP challenge I will get all the ingredients that I am missing and make this. But it looks like something I could make if I do this challenge again (just have to plan).

    Reply

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