You may be asking yourself, more pancakes? Yes! More Pancakes! Pancakes are still our go-to breakfast food for the twins. Some days we have whole wheat waffles spread with applesauce, but most days we have pancakes. The kids are still loving the Oatmeal Pancakes and the Sweet Potato Pancakes, but since it is fall and since I do love pumpkin, we had to try some pumpkin pancakes. Plus? How awesome is it to be able to stir in canned 100% pumpkin puree and add a serving of veggies to their diet so quickly and easily? Very awesome.
These pancakes are hearty with a nice pumpkin taste, very similar to a pumpkin bread. I hope you enjoy them!
Pumpkin Pancakes, adapted from Ruth on All Recipes
2 cups white whole wheat flour (you can use all-purpose too)
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
2 cups milk
2 tablespoons vinegar
2 tablespoons vegetable oil
2 cups pumpkin puree
In a large bowl mix together the dry ingredients. Pour the milk into a large measuring cup and then add the vinegar, egg and oil. Mix together then stir it into the dry ingredients. Lastly, stir in the pumpkin puree.
Fry on a hot, lightly oiled, griddle.