Pumpkin Pancakes

by BC Farms & Food  -  Permalink
October 29, 2013


Hot and delicious, these tiny pumpkin pancakes will not last long. Make them with canned pumpkin or try fresh cooked pumpkin puree for an autumn season comfort food.

Serves 4

pumpkin pancakes1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup sugar
2 teaspoons cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup pumpkin puree
1 1/2 cups milk
1 tablespoon lemon juice
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract

Stir together flours, wheat germ, sugar, cinnamon, baking powder, baking soda and salt in a bowl.

In a separate bowl, whisk together egg and pumpkin puree. Stir in milk, lemon juice, oil and vanilla extract. Add the wet ingredients to the dry and stir together until just combined into a batter.

Heat a little oil in a frying pan or griddle. When the oil is hot, spoon the batter into the pan in medallion-size circles. Flip the pancakes when bubbles appear on the top and the edges begin to brown. Cook the second side and remove when light brown.

Serve with maple syrup and butter.

More recipes:

Pear Cinnamon Scones

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