Add some pumpkin spice to your breakfast table
Does anything evoke October more than bright orange, plump pumpkins? Beyond decorating porches and mantles, pumpkin is a family friendly sweet and savory base for dishes that can be enjoyed from breakfast to dessert. Pumpkins are rich in in vitamins A and C and superfood phytonutrients.
These savory pancakes are a delicious way to start the day. The batter makes a large batch so you can freeze the extras for a quick morning breakfast (or afternoon snack) of toaster pancakes.
Pumpkin Pancakes
- 2 cups all-purpose flour (can substitute GF flour)
- 3 Tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1 cup pumpkin puree (Libby is our favorite brand of canned 100% pumpkin puree)
- 1 egg
- 2 Tablespoons vegetable oil
- 2 Tablespoons apple cider vinegar
1. In a separate bowl, mix together the milk, pumpkin, egg, oil, and vinegar. Combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, ground cloves, and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. The batter will be thick. Brown on both sides (don’t flip until you see the first side begin to bubble) and serve hot.
Sharon’s notes: freezing instructions 1. after cooking, place pancakes on a rack to cool 2. once cool, layer pancakes between sheets of waxed paper or parchment paper and slip into freezer bags 3. remove frozen pancakes and toast in toaster until warm and slightly crispy on the outside.
Happy pumpkin season!
