These pleasing pumpkin pancakes are a healthy and delicious alternative to your regular pancake breakfast!
This past weekend my husband and I began preparing for the Halloween holiday. We enjoyed a scenic walk in the park admiring the fall leaves with our dog, Jade. Being color blind did not seem to phase Jade, as it appeared she enjoyed the smell of Fall as much as we enjoyed the sights. After the jaunt, we went to the store to pick up pumpkin carving utensils. We sat on our porch and carved pumpkins, collecting the seeds as we gutted the pumpkin. We look forward to this tradition, more so for the spicy roasted pumpkin seeds than anything else.
With pumpkins on the mind, we decided to try this delicious pumpkin pancake recipe on for size. It was a nice change of pace from my normal morning breakfast, which is usually a hard boiled egg, a piece of fruit or a smoothie. The pancakes were extremely filling, naturally sweet and healthy. We may make the pumpkin pancake recipe an additional tradition for next year.
In general I am not a pancake and waffles kind of woman. This pancake recipe could easily change my mind. Using pumpkin in the recipe offers a unique flavor and an array of health benefits. Similar to carrots, pumpkins contain Vitamin A which aids in keeping your vision strong. Beta carotene is also an antioxidant found in pumpkins, which is helpful to stave off cancer and wrinkles. Pumpkins also have a fair amount of fiber which helps with weight loss. Finally, pumpkins are a good source of Vitamin C to keep the immune system in check.
- 2 eggs
- 1 1/2 c. milk
- 1/3 c. granulated sugar
- 1 c. pumpkin puree
- 2 1/2 c. whole wheat flour
- 3 TBS unsalted butter
- 1/2 tsp. baking soda
- 2 tsp. allspice
- 1 TBS baking powder
- 1/2 tsp. salt
- 2 tsp. pure vanilla extract
- Cooking oil (optional)
- Syrup and whipped cream for toppings (optional)
- Mix the dry ingredients (baking soda, salt, baking powder, allspice, sugar and whole wheat flour) in a medium bowl and add the pumpkin puree, milk, vanilla and eggs.
- Combine the butter and thoroughly mix.
- Set a large skillet to medium heat on stovetop.
- Add a small amount of butter or cooking oil to the frying pan.
- Pour 1/3 c. pumpkin pancake batter onto the skillet.
- Fry on each side for about 1-2 minutes. When edges appear bubbled and dry the pancake is ready to be flipped.
- Pancakes are finished when they are cooked through and golden brown.
- Enjoy your pleasing pumpkin pancakes!
- Serve with whipped cream and the syrup of your choice.