I love fall! And while I don’t go pumpkin crazy each year, I do enjoy some pumpkin treats here and there once October comes.
This recipe is an adaption of one that I found in Men’s Health a few years ago. I’ll be honest, pancakes aren’t my favorite breakfast item. I usually find them too heavy. But these are lighter and won’t send you into a complete carb slump.
Another bonus is that these freeze extremely well. I freeze two pancakes per freezer bag. When I’m ready to eat them, I lay them out to defrost when I pour my morning coffee so they can thaw while I get ready for work. Remove from bag onto a microwave plate and microwave for about a minute and thirty seconds with a flip over halfway through (microwave times will vary).
Pumpkin itself also freezes well. I freeze leftover pumpkin in half cup servings for other recipes that I may need pumpkin for.
1¼ cup all-purpose flour
1 Tbsp sugar
1 tsp pumpkin pie spice
2 tsp baking powder
¼ tsp salt
1 cup milk (I used almond milk)
½ cup canned pumpkin puree
2 Tbsp melted butter
Whisk the first five dry ingredients in one bowl. Combine milk, pumpkin, butter, and egg in a separate bowl and mix thoroughly. Gently fold the wet ingredients into the dry ingredients until just incorporated. Try not to over-mix, or your pancakes will be tough.
Place a cast iron skillet or griddle over medium heat. Add a bit of cooking spray, then add a small scoop of batter to the pan. Cook until tiny air bubbles begin to form on the surface of the top side of the pancake (about 3 minutes), then flip and cook for another 2-3 minutes.
Makes 4 servings (2 pancakes per serving)