Saturday, November 22, 2014

Pumpkin Pancakes

For those that wanted to make the pumpkin waffles I posted but lack a waffle iron, I've got a pancake recipe for you!  Perfect for a lazy weekend morning.



Pumpkin Pancakes

Makes 10-12 medium pancakes
Total time: 30 minutes

If you don't have whole wheat flour on hand and don't want to buy it, just use 1 cup + 2 TBS all-purpose flour and leave out the extra egg white.

Ingredients:
1/4 cup whole wheat flour
3/4 cup + 2 TBS all-purpose flour
2 TBS sugar
2 TBS brown sugar, packed
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
Pinch salt
1 large egg + 1 egg white
3/4 cup milk
3/4 cup pureed pumpkin
2 TBS canola oil
2 TBS molasses
2 tsp vanilla extract

Directions:

1. Heat a griddle or non-stick skillet over medium-low heat.  If cooking for a crowd, heat the oven to 200ºF for keeping the pancakes warm.

2.  Combine the dry ingredients (through salt) in a large bowl.  Whisk together the wet ingredients in a small bowl.  Add the wet to the dry, stirring gently until just combined.


3. Using a 1/4 cup, scoop the batter onto the skillet or griddle (if you are not using non-stick, be sure to spray the pan).  Allow to cook for 3-4 minutes per side.  The pancake should easily lift from the pan when it is time to flip it.  Keep warm in the oven until ready to serve.  Enjoy!



If you want to save some batter for later, it can be refrigerated for 24 hours or frozen for 3 months.  You can also make all of the pancakes and refrigerate them for 3 days or freeze them.  

Adapted from www.averiecooks.com


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