When I think of fall and fall flavors the first thing that comes to mind is PUMPKIN!!! I am so excited to start baking and cooking with pumpkin again—here’s a fabulously moist and delicious pancake recipe to get you started if you’re like me and couldn’t resist opening up a can of pumpkin—even though it’s not quite fall YET!
- 1 cup all-purpose flour
- ½ cup old fashioned rolled oats
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- Pinch of salt
- ½ cup sugar (or corresponding measurement for sugar substitute)
- ⅔ cup pure pumpkin puree
- 2 eggs
- 2 tbsp canola oil
- ¾ cup milk
- In a medium bowl whisk together flour, oats, baking powder, cinnamon, pumpkin pie spice, salt and sugar.
- In a second medium bowl combine pumpkin, eggs, canola oil and milk and mix until well combined.
- Add the wet ingredients to the dry and stir together until well combined.
- Heat a large griddle or pan over medium-high heat and lightly spray with cooking spray or coat with oil.
- Pour ¼ cup pancake mix (this amount will make small silver dollar pancakes---increase portion if you desire larger pancakes) onto griddle or pan and cook for 2-3 minutes or until bubbles form around the edge, flip and cook an additional 1-2 minutes. Pancakes should be golden brown in color.
- Top with syrup, powdered sugar, nuts or other desired topping.
- Serve & enjoy!
This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello