Pumpkin-Cinnamon Pancake Recipe

November 22, 2009

Pumpkin cinnamon pancakes

This was a post I never ended up publishing last year because it breached the holiday season, and well, it just didn’t seem right to post pumpkin stuff after the new year. But I’ll be darned if I let another year pass without sharing this spicy breakfast treat with you all! If you want to feel in the spirit of the holidays, make this on Thanksgiving morning for breakfast. Or even the day after Thanksgiving to give you some fuel to start your Black Friday shopping. Heck, these pancakes should be enjoyed anytime you find an excuse to make them. It just makes me feel all warm and fuzzy when it’s made around the holidays. Call me sentimental.

I topped these pancakes with cinnamon-honey butter, toasted pecans and raisins. And you should do the same.

Ingredients

1 1/2 cups of whole wheat pastry flour
2 eggs
1 cup pumpkin puree
1/2 cup low-fat buttermilk
2 tablespoons organic cane sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon aluminum-free baking powder

Directions

Heat a skillet over a medium heat. Meanwhile beat eggs for 30 seconds. Add pumpkin, buttermilk and melted butter and mix together. Next gradually mix in the dry ingredients: flour, cinnamon, ginger, nutmeg, salt, baking soda and baking powder. Mix until combined. Pour batter in 1/4 cup scoops at a time into heated skillet greased with olive oil or canola oil. Wait for bubbles to form on the top before flipping each pancake. You want each side to be lightly golden. Serve hot. Makes about a dozen pancakes, depending on size.