Fall is in the air and to be honest, I’m not mad about it. On my way into work on Friday I grabbed a pumpkin spiced latte and it got me excited for the change of season. Yesterday morning I woke up and made a triple batch of these kid friendly pumpkin pancakes. We toss these in the freezer and thaw them out in the microwave for a quick and yummy breakfast for the munchkins. They are probably their favourite breakfast ever - they inhale them. Because of the amount of puréed pumpkin they aren’t fluffy like your traditional pancake, but I assure you that they won’t disapoint. Enjoy! (Pictures coming - tech difficulties - dammit).
Yield: 6 medium pancakes
Ingredients
1 1/4 cup flour (I do half whole wheat)
2 tablespoons sugar (sub with maple syrup)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/8 teaspoon (pinch) ground clove
1 cup milk
1/3 cup + 1 tablespoon pure pumpkin purée (not pie filling!)
2 tablespoons melted butter
1 egg
Method
Mix dry ingredients in a bowl and set aside. Mix wet ingredients in a separate bowl. Fold dry ingredients into wet ingredients. Pour 1/4 cup pancakes on greased skillet/griddle. Flip once a few bubbles form. Serve with maple syrup. Freeze extras. Soooo good!
