Yesterday we made pumpkin pancakes, a breakfast that embraces fall’s flavors. This easy dish turned into a team effort, with Bill mixing and measuring and me cooking. Bill really gets into making pancakes. I love this because my paternal grandfather always prided himself on his pancake recipe and skills and it was a big family thing to have his pancakes.
These are thick, hearty pancakes bursting with pumpkin and cinnamon flavor. Next time I might even add some uncooked oats or ground flax seed to the batter. If you notice, I’ve made mine vegan, but you can use milk.
Healthy pumpkin pancakes
Makes 15-20 pancakes, depending on size
- 2 cups whole wheat flour
- 2 tablespoons brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 cups nonfat milk (I used almond milk)
- 1 teaspoon vanilla
- 3 tablespoons applesauce or oil
- 1 cup canned pumpkin
- Mix all the dry ingredients well.
- Mix all the wet ingredients in with the dry ingredients until there are no clumps.
- Cook on medium heat until the edges look dry and flip, cooking a few more minutes until cooked through.
Remember, these pancakes will be dense and thick. This is how they are supposed to turn out. I had mine with only butter but for a treat add maple syrup or powdered sugar.