Pancakes are second only to waffles in our house, and I don’t drag out the waffle iron very often ( and who does, really?). Anytime we have a lazy morning, pancakes are usually on the menu. My son especially loves pancakes and can eat his weight in pancakes on any given day. He makes me proud.
Pancakes are one of those things that I just don’t understand why people buy “mixes” for. They are so easy and it’s really no more work mixing ingredients for homemade pancakes than it is mixing ingredients from the back of the Bisquick box. And trust me, it is worth getting your teaspoons dirty for “from scratch” pancakes.
These pumpkin pancakes are perfect for the season. They taste a lot like pumpkin pie which is an endearing quality in any breakfast item. A few walnuts on top add just the right amount of crunch. Give them a whirl on your next lazy morning.
adapted from Allrecipes.com
2 cups AP Flour
1/4 cup brown sugar
2 t. baking powder
1 t. baking soda
1 t. allspice
1 t. cinnamon
1/2 t. ground ginger
1/2 t. salt
2 cups milk
1 can pumpkin puree
2 T vegetable oil
2 T vinegar
chopped walnuts and syrup to serve
In one bowl mix together milk, pumpkin, eggs, oil and vinegar.
Heat a greased griddle, and drop ladle fulls of batter on to griddle.
Top with syrup and walnuts and enjoy!
- In one bowl mix together milk, pumpkin, eggs, oil and vinegar.
- In another bowl mix together flour, baking powder, baking soda, sugar and spices.
- Mix flour mix into pumpkin mix until well combined.
- Heat a greased griddle, and drop ladle fulls of batter on to griddle.
- When the top begins to bubble, flip over and cook the other side. Continue until all pancakes are finished.
- Top with syrup and walnuts and enjoy!