Prep 10 mins
Cook 6 mins
These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine
- 295.73 ml all-purpose flour
- 29.58 ml sugar
- 9.85 ml baking powder
- 2.46 ml cinnamon
- 2.46 ml ginger
- 2.46 ml nutmeg
- 2.46 ml salt
- 0.25 ml clove
- 236.59 ml 1% low-fat milk (can be any kind)
- 88.74 ml canned pumpkin puree
- 29.58 ml melted butter
- 1 egg
- Whisk flour, sugar, baking powder, spices and salt in a bowl.
- In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
- Fold mixture into dry ingredients.
- Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
- Cook pancakes about 3 minutes per side. Serve with butter and syrup.
- Makes about six 6-inch pancakes.
These pancakes were a real hit at my house! All of my children loved them. I made a double recipe and ended up with some left over. Suffice it to say, they freeze and reheat in the toaster nicely. Just remember to put wax paper between them so they don't stick together. Also, if you are curious, 6 tbs. of pumpkin puree is about 1/3 of a can. Lastly, the batter is a little thick. If you like a little thinner batter and pancake, plan to add a little extra milk. Thanks for a great recipe!!!
Where's the 10-star button???!!! I ADORE pumpkin. My grandmother used to bring 2 pumpkin pies to Thanksgiving: one for the family, and one for me! I bought a can of pure pumpkin specifically to make pumpkin pancakes. While I was waiting for a morning that my husband was working so I could try them, I made #53751 (Pumpkin Butter), and #453580 (Pumpkin Grilled Cheese). When I called my daughter and her friend to breakfast, my daughter growled, "MOM! How do you even know Danielle likes pumpkin!?" They sat at the table where I'd placed the pancakes, pumpkin butter, whipped cream, chocolate sprinkles and syrup. Danielle took the teeniest bite in fear of hating them. AND I QUOTE: "I think my mouth died and went to heaven", she said. My daughter of course LOVED them as well!!! SUBSTITUTIONS: I used 2 tsp of pumpkin pie spice instead (I keep it on hand for my Oatmeal Raisin Drop Cookies), and used 3/4 cups flour and 1/2 cup whole wheat flour. Used 2 tbsp applesauce in place of the butter, and based on reviews I used 1 1/4 cups milk to thin it out. Also used 1tbsp of Splenda in place of the sugar. Lastly, I used about 1/4 cup of pumpkin because, as I said, I LOVE PUMPKIN! This is a definite keeper! I can't wait for the family Christmas breakfast in our jammies with the whole family to show this one off!!!!! Thank you thank you Hope!
Excellent recipe! Only changes I made were to add more cinnamon and use brown sugar instead of white. I also let the batter rest a few minutes before using. The batter will be pretty thick, but will cook up fine. Used 1/4 cup measure as directed and my cakes cooked up in a little under 2 minutes per side on a 375 degree electric griddle. I didn't use any cooking spray since the griddle is nonstick. My yield was about 11 6" cakes. These have a great flavor and are slightly denser than regular pancakes, but are by far the fluffiest pumpkin ones I've ever had! Served with butter, syrup, and candied pecans.