Pumpkin Pancakes

RECIPE

Pumpkin Pancakes are an easy, satisfying way to cook fall pumpkin or squash.

This is easily my favourite way to eat pumpkin. Hot and delicious, these tiny pumpkin pancakes never last long at our house. This recipe works with almost any kind of canned pumpkin or winter squash puree. Or, you can make your own fresh pumpkin puree (see how in this Pumpkin Apple Bread recipe).

Serves 4

1/2 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 (or milk alternative)
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.
 

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