So, after searching the Google, Pinterest and AllRecipes.com high and low, I could not find an pumpkin pancake recipe that would either use all of my remaining pumpkin from last fall, or be compatible with ingredients that I have on hand, so I decided to make up my own. And, for the first time, I came up with a quick bread recipe all on my own. Now, for everyone that knows me, my homemade from scratch dishes normally include sauces, soups, and skillet dishes. But, this one time only, I created my very own pancake....and not only a regular pancake, but pumpkin pancakes at that. So, let's get started, shall we?
Here's what you'll need:
2 cups all purpose flour
1/4 cup sugar
1/4 cup brown sugar
1 tsp salta
2 tsp baking powder
1 tsp cinnamon
2 tsp pumpkin pie spice
1 cup pumpkin puree (I used fresh.)
1/3 cup vegetable oil
1 1/4 cup milk (I used skim.)
In large bowl, combine all dry ingredients. In a separate bowl, combine all wet ingredients, then combine with dry ingredients. Cook on a non-stick griddle, pre-heated to a medium heat. Serve if you like, with a pat of butter, and syrup of your choice. I prefer butter pecan syrup, but I didn't have any, so I used maple syrup, and it was just as yummy!
Now, keep in mind, this is perfect for a family of 6 or larger, since I got more than 18 3-4" pancakes, so if your family is small, I suggest freezing leftovers as individual serving sizes (with wax paper in-between pancakes) so that you can microwave them later for a quick breakfast, or cooking them whenever you have guests.
I wish I had pictures to share with ya'll, but they were gone so fast, there was no time to stop and take a picture.
So, feel free to save this recipe, modify it as your own, and share it with your friends and family. And as always, continue to Live Well!