Easy Pumpkin Pancakes
I don’t think Autumn gets as much credit as it deserves. Watching all the trees turn colors day by day while walking through campus is incredible. Even though the weather is getting chillier, the scenery is spectacular and for a moment, distracts me from the impending colder, darker days. There’s this one particular tree that I frequently pass by that is bright red; it’s color is so intense it’s hard to look away.
The Greek Yogurt Pancakes from a couple weeks back were such a big hit that I had to make pancakes again! This time I used up the rest of my can of pumpkin puree for a little bit of fall flavor (and color). These pancakes are fluffy and delicious, while also requiring very little effort.
Pancakes aren’t exactly the healthiest breakfast, but I made them healthier by substituting some of the flour with whole wheat flour. The texture is a bit rougher but I like it! Feel free to add some chopped nuts like I did.
EASY PUMPKIN PANCAKES
(makes about 6)
1 3/4 cup milk
1 cup pumpkin puree
2 tablespoons vegetable oil
1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin spice mix
1/2 teaspoon salt
In a large bowl, combine the milk, pumpkin puree, egg and oil.
In another large bowl, stir the flours, brown sugar, baking powder, baking soda, pumpkin spice mix and salt until well blended.
Slowly add the flour mixture into the pumpkin mixture until just blended; try not to over mix the batter.
Heat a pan over low-medium heat. Add about a ¼ cup of batter for one pancake onto the griddle. Brown on both sides and serve hot with maple syrup.