Yum. I think one of my favorite things about fall is that I can eat pumpkin all the time. I LOVE PUMPKIN. Ever since I got my kitchen I am all about learning how to make the things I love. I've been having a blast doing it and the good news is everything I have tried that would have intimidated me before has proven itself very easy! Pumpkin pancakes are something that I will often order by default if a restaurant is serving them because I love them so much. Since I had harvested some pumpkin for the first time I was determined to use it all (and am proud to say that I have). This batch of pumpkin pancakes was very easy to make and since I made so much of it I was able to throw some plastic wrap over the top of it and have it for breakfast the next day as well.
So easy you can do it with a child crawling up your leg!
Pumpkin Cranberry Walnut Pancakes
- 1 1/4 Cups Flour
- 2 tbsp. Sugar
- 2 tsp. baking powder
- 1/2 tsp. each cinnamon, ginger & salt
- a pinch of cloves
Mix the above ingredients in one bowl
- 1 cup Milk
- 6 tbsp Pumpkin Puree'
- 2 tbsp. melted butter
- 1 egg
- cranberries/walnuts to taste (or use whatever you want or nothing at all just to have Pumpkin Pancakes)
Start to heat your griddle to a medium heat. Put some butter or spray on the bottom of the pan. Mix these ingredients in a separate bowl.
Combine both bowls.
Pour mixture slowly into your already hot griddle (TIP: splash a little bit of water off your finger tips - if it doesn't sizzle and disappear then it isn't ready).
Wait until you see bubbles and a slight browning around the bottom of the pancake (approx. 3 minutes)
Flip and cook for about another three minutes.
Timing is everything on pancakes so stay on them!
Serve and ENJOY!