“Hey, Cupcake! What’s your favorite food?” The answer, if we’re talking breakfast, is pancakes. And sometimes even if we’re not talking breakfast, the answer is pancakes.
Usually I make sneaky wheat pancakes, but well, it’s fall and I had a hankering for pumpkin pancakes. Unfortunately when I went to Trader Joe’s last week they didn’t have their amazing pumpkin pancake mix, yet. I panicked for a moment, but then I remembered I had a great recipe for pumpkin pancakes! And I had all the ingredients!
I’m not a big pancake fan, but mmmmm……these are delicious! A little bit of pumpkin and a little bit of spice. You might want to go ahead and make a double batch of these because they won’t last long!
- 2 cups all-purpose flour
- 3 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp all spice
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tbsp vegetable oil
- 2 tbsp vinegar
- In a medium bowl, mix together the milk, pumpkin, egg, oil and vinegar.
- In a small bowl combine the flour, brown sugar, baking powder, baking soda, spices and salt.
- Stir the dry ingredients into the wet ingredients.
- Heat a griddle to medium high heat. Pour 1/4 cup of batter per pancake. Cook until bubbly, then flip and heat until cooked through.
And really, since canned pumpkin is not seasonal (would link to Joanna at Midwestern Bite, but she’s taking a bit of a hiatus) you can make these any time you want!
And even though we just had pumpkin pancakes for breakfast over the weekend, I’ve decided to make more this morning! What a great start to the week!