Pumpkin Pancakes

From my kitchen

I love pumpkin season and try to keep some puree on hand for making pumpkin pancakes on weekend mornings. Making pancakes from scratch is REALLY easy and once you do it a few times you’ll scoff at the unnecessary-ness and cost of packaged mixes.

  • 1 1/2 C All-purpose flour
  • 1 C Whole-wheat pastry flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground allspice
  • 1/4 tsp Ground ginger
  • 1 C Plain yogurt
  • 1 C Milk
  • 2 Eggs
  • 1 C Pumpkin puree
  • 1 T Maple Syrup
  • 1/2 tsp Vanilla extract

Combine all dry ingredients in a large bowl. In a separate bowl whisk together eggs, yogurt, milk, vanilla & maple syrup. Add the pumpkin puree to the wet ingredients and stir to combine. Gently stir the wet ingredients into to the dry ingredients, mixing only enough to moisten the flour. You don’t want to over mix, it will make your pancakes tough — lumps are good!

Heat your skillet or griddle over medium-low heat.  If your pan is non-stick you won’t need any butter or oil in the pan. If not, melt a little butter or oil in the pan and wipe excess with a paper towel, folded up into a small absorbent pillow of sorts, continue to use this to grease the pan between batches as needed.

Ladle approx. 1/2 cup of the batter onto your skillet or griddle, I like to use a one-cup measuring cup for this. Cook for 2-4 minutes until there are bubbles forming on top and the bottom side is brown, flip and cook the other side until golden brown.  I always make extra to freeze for weekday pancakes before school. Zoe even loves these just out of the freezer.