Well, Fall has officially arrived in Ohio. The air is crisp, the leaves are turning beautiful colors, I’ve now been to three high school football games, and as sad as I am about retiring another pair of flip flops – my toes were getting cold. However, I do get to eat a ton of pumpkin this time of year, so I guess fully covered feet are a fair trade-off.
This week for our Sunday Supper we’re having breakfast for dinner, and who doesn’t love that?!
Not just any breakfast though, PUMPKIN PANCAKES! This recipe is part of the MyPlate collection on Allrecipes. If you need some healthy meal or snack ideas you can find some great ones there.
You should definitely check out this recipe though. You just can’t go wrong with pumpkin pancakes.
The following recipe is adapted from Pumpkin Pancakes on Allrecipes.com.
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
2 tablespoons vinegar— I omitted this- 2 cups all-purpose flour — I used organic oat flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
1 teaspoon ground allspice— I swapped out the Allspice for a 1/2 tsp of nutmeg & a pinch of ground cloves- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
*The secret to fluffy pancakes is incorporating air into the egg. Before continuing with step 1 crack only your egg into your bowl. Use an electric mixer on med-high speed to whip the egg for about 30 – 45 seconds. You want it to be very bubbly. You may then proceed with the directions, adding the additional ingredients into the bowl.*
1. In a bowl, mix together the milk, pumpkin, egg, and oil. Combine the flour, brown sugar, baking powder, baking soda, nutmeg, cloves, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. When bubbles form in the pancake and the edges are cooked it is time to flip. Cook for about 1 1/2 – 2 minutes more and remove from griddle. Serve hot with maple syrup.
These pancakes go great with some fresh bacon and eggs. Don’t forget a big glass of apple cider to wash it all down with.
Most importantly, gather the family and enjoy these together.
Disclaimer
I am an AllrecipesAllstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertiser are only used for experienced-based reviews my personal blog. The reviews, content and opinions expressed in this blog are all my own.
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