Shannon's Recipe: Pumpkin Pancakes

Pancakes taste so much better when they’re homemade! And aren’t you just loving pumpkin everything this time of year? 

Here’s one of my family’s favorite breakfast recipes! Enjoy! 

Whole Wheat Pumpkin Pancakes

INGREDIENTS

1 cup whole wheat flour (Or white whole wheat flour)
1 tablespoon baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
1 cup milk of choice
? cup pumpkin puree
1 egg (or 2 egg whites)
2 tablespoons maple syrup or brown sugar
½ teaspoon vanilla
2 tablespoons melted butter or coconut oil

INSTRUCTIONS

Mix the dry ingredients (flour, baking powder, cinnamon, nutmeg and salt) together in a medium mixing bowl.

In a separate bowl, whisk the rest of the ingredients together (milk, pumpkin purée, egg, maple syrup, vanilla and butter) until combined. Pour the wet ingredients into the dry, and stir just until blended (some lumps are ok).

If you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.

If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).

Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.

Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

MAKE IT VEGAN: Use non-dairy milk, omit the egg and replace the butter with coconut oil.