Prep 5 mins
Cook 5 mins
The pumpkin makes these pancakes dense instead of light and fluffy. The whole wheat flour can make these pancakes stodgy.
- 1 egg
- 1 cup milk
- 1⁄2 cup cooked pumpkin or 1⁄2 cup cooked canned pumpkin
- 3⁄4 cup white enriched flour
- 3⁄4 cup whole wheat flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground ginger
- 2 tablespoons vegetable oil
- 1⁄2 cup chopped pecans (optional)
- Combine all the ingredients in a mixing bowl and stir just until blended.
- Pour the batter onto a hot griddle that has been lightly oiled.
- Flip the pancaked over when bubbles break around the edges.
- Serve hot with butter and syrup if desired.
I found that these didn't have much flavor. They are a more nutritional alternative to plain pancakes.
Once we added additional milk to thin the batter this was a wonderful pancake recipe: rich and nutty!
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.