Hearty Spiced Pumpkin Pancakes
photo by By the seat of Her
- Ready In:
- 14mins
- Ingredients:
- 13
- Yields:
-
12 4 inch pancakes
- Serves:
- 6
ingredients
- 1 cup flour (I use white whole wheat)
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 tablespoons cereal (Bob's Red Mill Seven Grain Hot Cereal-raw, uncooked)
- 1 egg
- 1 cup milk (I use 1% or almond milk-depending on my mood)
- 1⁄3 cup pumpkin pie mix
- 2 tablespoons oil (I use safflower oil)
- 1 1⁄2 teaspoons pure vanilla extract
- 2 tablespoons apple cider (may add more to thin batter)
directions
- Warm your griddle to 250-300 degrees.
- In a large bowl: add flour, baking powder, salt, sugar, cinnamon, nutmeg and 7 grain cereal. Mix well.
- Add wet ingredients: egg, milk, pumpkin, vanilla, oil and cider.
- Whisk well until all ingredients are well incorporated. If batter seems too thin for your liking, please slowly add more apple cider. (or milk).
- When you have reached desired consistency and the griddle is hot, use a 1/4 cup measuring cup to scoop batter onto griddle.
- Cook cakes until edges change color and undersides are brown. This batter does not bubble as much as traditional pancakes.
- Flip cakes and finish cooking on opposite side.
- Transfer to plate, add butter, pure maple syrup and ENJOY!
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