Wednesday, October 15, 2008

Pumpkin Pancakes

Sorry, TWD-ers but I'm not a fan of biscotti and there's no one here to eat it, so I skipped this week. But I did make pumpkin pancakes last weekend (Sunday was Pumpkin Day- stay tuned for the pumpkin chili I made). And they were a hit with the kids (of course, anything with syrup is a hit, I guess). They were light and fluffy, but still cakey. Topped with syrup, it was the perfect breakfast (could've used some whipped cream, though!).

Pumpkin Pancakes
makes about 8 pancakes
1 cup all purpose flour
4 tablespoons brown sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon

1 cup skim milk
1/2 cup canned solid pack pumpkin
1 large egg

Mix flour, brown sugar, baking powder, soda and cinnamon in a large bowl. Whisk milk, pumpkin, and egg in a medium bowl. Add to dry ingredients and whisk until just blended.
Coat a large nonstick skillet with cooking spray over medium heat. Drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top and bottoms are golden, about 3 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Serve with maple syrup.


  1. Mmmmmm...these sound delicious! I would love to give them a try, but I have a feeling I might be the only one who eats them. I still think it's worth a shot!

  2. Mmmm, I love pumpkin pancakes! And as luck would have it, I have pumpkin in my fridge just begging to be used. :)

  3. Pumpkin pancakes! They sound SO yummy! Thanks for posting the recipe! I am going to give them a try...

  4. oh wow. This is right up my alley. Can't wait to hear your Pumpkin Chili recipe!

  5. These sound really good. I had actually never used pumpkin in my life before last week: I never know what to do with them....
    I did however have to use one now as we're making the pumpkin muffins for TWD next week....

  6. wow your pumpkin pancakes have such an attraction, so yummy!

  7. Those look wonderful and I love the fall flavors- yum!