I love to eat seasonally, which is why in the Fall, I love finding ways to incorporate pumpkin into my meals. Today I'm giving pumpkin pancakes a try. Since pancakes aren't necessarily the healthiest meal option, I decided to use whole wheat flour (plus the addition of pumpkin) to make them just a little better for us.
The Original Recipe
I found this recipe on one of my favorite food blogs, Cookie + Kate. It was everything I was looking for. I made just a couple of small changes:
Regarding the spices, I used rounded 1/2 teaspoons of both cinnamon and pumpkin pie spice.
I didn't have milk so I used a combination of Half & Half, water, and an all-natural coffee creamer.
Watch Me Make It
Variations
I am a firm believer of taking a recipe and making it your own. Here are a few ideas you might want to consider to change up these pumpkin pancakes.
Use buttermilk in place of the regular milk.
Add a pinch of ground ginger.
Top pancakes with warm maple syrup and a sprinkle of pecans.
Make a pancake 'sandwich' by spreading a thin layer of cream cheese frosting between your pancakes.
Leftovers
Go ahead and make a double batch. Then you can freeze the leftovers for a quick and easy breakfast later.
Let the pancakes cool completely.
Place a small piece of parchment paper between each pancake.
Package a serving of pancakes in a quart-sized freezer zip-lock bag, removing as much air as possible.
When you are ready to use them, pull out the pancakes and let them thaw for a bit.
Preheat your oven to 350F.
Place pancakes in a single layer on a baking sheet.
Bake for 5-8 minutes, until they are warmed through.
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