Pumpkin Pancakes
"Good any time of the year! My husband loves to grow pumpkins, so I have lots of pumpkin puree in my freezer, but canned puree works the same. Squash could also be used. The vinegar's purpose is to sour the milk and make these lighter. Yummy and filling!"
photo by Starrynews
- Ready In:
- 20mins
- Ingredients:
- 13
- Yields:
-
12-18 pancakes
- Serves:
- 6
ingredients
- 1 cup pumpkin puree
- 1 egg
- 1 1⁄2 cups milk
- 2 tablespoons white vinegar
- 2 tablespoons canola oil
- 2 cups flour
- 1⁄4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon salt
directions
- Combine the pumpkin, egg, milk, vinegar and oil. (I use the blender.).
- Combine the remaining dry ingredients then add to the pumpkin mixture. Stir just till combined-DON'T overmix; a few small lumps are ok.
- Heat a buttered griddle over medium low heat. (It's ready when a drop of water sizzles on it.).
- Cook the pancakes till light golden brown on both sides, about 2-3 minutes.
- Great served with butter and maple syrup or apple butter!
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Reviews
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Yum, these are great! I used canned pumpkin and gluten free flour. These pancakes come out so tender and fluffy. The texture and flavor were wonderful, and they smelled fabulous when putting the ingredients together. Thanks for sharing! -
I love this recipe! Best pumpkin pancakes I've ever had!! -
These were a huge hit! They came out thick and fluffy! I served them with rasperries, blueberries, strawberries, whipped cream and maple syrup.. everyone was happy! Thanks for the recipe!
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Awesome! Used 1 1/2 cups whole fat buttermilk instead of milk, vinegar & oil. Rose high, had beautiful pattern & crispy edges & tased fabulous with Grade B NY state maple syrup & rashers of thick cut hardwood smoked country bacon. This is a real keeper for texture, presentation & flavour! Thank you for posting Kaarin - we will use this one all winter long!
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These are great! I only added an extra tsp of cinnamon and a dash of nutmeg since I have no allspice. You do def have to watch them as they cook since they do burn fast. <br/><br/>My toddler and preschooler gobbled these up and my preschooler hasn't eaten dinner in 3 nights now. And they ate them with no syrup.<br/><br/>These are incredibly moist and remind me of pumpkin bread or muffins.<br/><br/>I'm going to try and freeze the left over pancakes.
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Tweaks
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These pancakes are INCREDIBLE, even when made GLUTEN-FREE. My kids and husband all liked them too. I modified these to be gluten-free by substituting Bob's Red Mill GF pancake mix for the flour, and eliminating the baking soda, baking powder and salt (because they are included in the mix), and cutting the vinegar (apple cider vinegar) down to 1 tsp. And I added about 1/8 Cup of flax meal for nutritional reasons. But all the flavor ingredients I left as-is, and these really turned out fabulously. If you are Gluten-free, definitely try these out! They will be a new fall weekly brunch menu item. Thank you!!!
RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
