When I woke up Monday, I had but one thing on my mind: pumpkin pancakes. With leftover canned organic pumpkin puree calling from my fridge, I knew I had to put it to use.
What better way than a warm, fluffy pancake?
With the added pumpkin puree and the accompanying spices, these delicious Pumpkin Pancakes have an aroma that reminds me of Thanksgiving day, my happy childhood and good friends, all rolled up into one. While you probably won’t taste the banana, it adds both a nutritional boost and a delicate sweetness that is enhanced with the brown sugar.
But don’t dare eat these plain. These pancakes are best drizzled with cold maple syrup and spotted with a dot of butter.
I wasn’t sure how my kids would react when I served up these pumpkin pancakes. But it’s a testament to their taste that both Will and Paige each finished their pancake (they typically will eat just one pancake) and clamored for more.
Got leftover pumpkin from the pumpkin cookies? Try these. They are quick, easy and — as Will says — DEEEEEE-Licious.
- 1 cup flour
- 3/4 cup milk
- 1/2 cup canned pumpkin
- 1 banana, , mashed
- 1 tsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 2 tbsp vegetable oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- Combine all ingredients in a medium bowl. Use a scoop to place on a hot griddle and cook, flipping once when the top gets bubbly.
This batter is a little thicker than usual pancake batter, so be sure to spread it out a bit when you cook them
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.