Ingredients
3 tablespoons vegetable oil
2 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
1 cup flour
13/4 cups milk (nonfat)
3/4 cup pumpkin puree (canned)
1 cup whole wheat flour
1/2 teaspoon salt
3 eggs (lightly beaten)
Steps
- Wash hands with soap and water.
- In a large bowl combine flours, baking powder, salt, brown sugar, and pumpkin pie spice using a wire whisk.
- In another bowl combine pumpkin, milk, oil and eggs. Mix until smooth.
- Stir pumpkin mixture into the dry ingredients, mixing until moistened.
- Spoon the batter onto a slightly greased, preheated skillet.
- Cook slowly until bubbles appear on top and bottom becomes golden brown.
- Turn pancakes and cook until other side is golden brown.
- Serve warm. Top with powdered sugar or pancake syrup.
U.S. Department of Agriculture. Nutrition.gov Website. Pumpkin Pancakes. Recipe source: Source University of Illinois Extension.. Available at nutrition.gov/recipes. Access date: 09-05-2024.