We received this recipe for pumpkin pancakes in the mail from Anthem Blue Cross. I suppose that suggests these are healthy pancakes — depending on what you top them with. We tried them for breakfast this morning. They were delicious!
- 2 cups flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoon pumpkin pie spice (see variations, below)
- 1 teaspoon salt
- 1 egg
- 1/2 cup canned pumpkin
- 1 3/4 cup low-fat milk
- 2 tablespoons vegetable oil
- Mix dry ingredients in a medium mixing bowl.1I used a 3-quart mixing bowl. It was perfect.
- Mix wet ingredients in another medium mixing bowl.2I used a 1-quart mixing bowl. The ingredients fit — just barely. A 2-quart bowl would be better.
- Add the wet ingredients to the dry ingredients. Stir just enough to mix, but no more. It should still be lumpy.
- Heat griddle to medium heat. Lightly oil with spray.
- Use a 1/4 cup measuring cup to put the mixed batter on the heated griddle. Turn after bubbles begin to burst. Cook the other side until desired darkness.3For some reason, we used to pat down pancakes while they cooked. All it does is make them dense. Who wants that? Don’t do it.
- Serve and eat. We top them with whipped cream.4For some, I should add one more step: Hose down the kitchen. I find that if I clean all the way through cooking, there’s less of a mess at the end. I know others who wait until the very end to clean. Your choice.
You might not have pumpkin pie spice; we don’t. AllRecipes.com has a recipe for making your own pumpkin pie spice. To get the 1 1/4 teaspoons needed for this recipe, I used:
- 3/4 teaspoons ground cinnamon
- 1/4 teaspoons ground nutmeg
- 1/4 teaspoons ground ginger
- 1/8 teaspoons ground allspice