Pumpkin Pancakes - Fun with Food Friday

Welcome to this week’s Fun with Food Friday! (ALERT: Read to the bottom for extra bonus entries opportunity!)

This delicious recipe comes from reader Debbie M!

PUMPKIN PANCAKES

Ingredients:

1 ¼ cups flour
2 T sugar
2 t baking powder
1 t pumpkin pie spice
1 egg
6 T pumpkin puree
2 T melted butter
1 cup milk

In a large bowl, whisk together dry ingredients, set aside. It another bowl, mix egg, pumpkin, butter and milk together. Pour into dry ingredients and mix until combined.

Heat a buttered skillet over medium heat. Pour batter for each pancake. Cook about 3 minutes per side.

Serve with butter and syrup! Enjoy!

Click here for a printable version

*Katie’s Dairy Free Version: I substituted the milk with almond milk, (you could also use rice or soy milk,) and substituted the butter with melted coconut oil.

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These pancakes are delicious! My only comment is that the batter was very thin, even after I added extra flour, perhaps because I was using whole wheat?

I prefer my pancakes a little thicker, (our buttermilk ones end up a good half-inch tall,) but I still loved these!

I made two batches: one for Katie with my dairy-free substitutions, and one for the rest of us. Surprisingly, the dairy-free version was actually considerably thicker than the original recipe. So maybe I goofed somewhere.

After literally tearing apart my kitchen in a failed attempt to try to find our maple syrup, (which I swear has been in my way for weeks when I didn’t need it,) we used honey instead, which was perfect!