Recipe for whole-wheat pumpkin pancakes

This isn't exactly a recipe you can use for Thanksgiving dinner, but it's a tasty treat you could make the morning after Thanksgiving or in the days following.

I decided to try adding pumpkin to pancakes when I had some left over from making homemade pumpkin ice cream. It was the perfect amount, and tasted really good with maple syrup.

To come up with the recipe, I substituted the pumpkin for melted butter in a pancake recipe from "The All New Good Housekeeping Cook Book." I then had to add a bit more flour.

Blog PhotoWhole-Wheat Pumpkin Pancakes
1 1/4 plus 1 tablespoon whole-wheat flour
2 teaspoons brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
3 ounces pumpkin (not pumpkin pie mix)
1 large egg, lightly beaten
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
pinch ground cloves (I used 1/8 teaspoon and that was a little too much)

Mix well. Cook on a lightly oiled griddle.

Serve with maple syrup or a little cinnamon-sugar. Heaping Harvest of RecipesMakes about four servings.



 

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rsp wrote on November 10, 2012 at 11:11 am

I usually use a combination of pumpkin pie spice and cinnamon, to get the flavor I like. As I was looking at the recipe and thinking about that I kept thinking these would be good with icing on them...just skip the syrup. Just a white icing. Cream cheese would be good but I can't eat that. 

Meg Dickinson wrote on November 12, 2012 at 3:11 pm
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That's a good point! Although, I typically would eat frosting on anything...