Pumpkin Pancakes

Rachel Merrell's Note:

The pumpkin makes these pancakes dense instead of light and fluffy. The whole wheat flour can make these pancakes stodgy.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 10

• 1 egg
• 1 cup milk
• ½ cup cooked pumpkin or ½ cup cooked canned pumpkin
• ¾ cup white enriched flour
• ¾ cup whole wheat flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• ¼ teaspoon ground cinnamon
• 1⁄8; teaspoon ground nutmeg
• 1⁄8; teaspoon ground ginger
• 2 tablespoons vegetable oil
• ½ cup chopped pecans (optional)

Directions:

1. Combine all the ingredients in a mixing bowl and stir just until blended.
2. Pour the batter onto a hot griddle that has been lightly oiled.
3. Flip the pancaked over when bubbles break around the edges.
4. Serve hot with butter and syrup if desired.

Reviews

[Jennifer Wood]

I found that these didn't have much flavor. They are a more nutritional alternative to plain pancakes.

[Rick & Rebecca Blayney]

Once we added additional milk to thin the batter this was a wonderful pancake recipe: rich and nutty!

[emily hauer]

These didn't really have much flavor, and I added more spices and quite a bit of almond extract. They definitely need some tweaking. My boyfriend did like them, but I swear he has no taste buds. Sorry, but I won't be making these again.