Even though yesterday (March 1st) was National Pancake Day, we see nothing wrong with celebrating a few extra times! That's why I'm sharing this recipe for Pumpkin Pancakes.
With two kids in school, we relish having relaxing bigger breakfasts on the weekends, and pancakes are always a great option. My own kids love red velvet or berry pancakes, while my husband and I are partial to lemon. These pumpkin pancakes from Hey Kids, Let's Cook! seem like a great addition to our weekend repertoire, and I love recipes that the kids can help prepare.
For those of you who have been following Momtrends for awhile, you may remember I have a huge weakness for anything pumpkin, especially in the autumn. ThesePumpkin Spice Cupcakes are one of my favorites, and I made double batches for both kids' Halloween parties at school. Pumpkin pancakes will definitely be appearing on our table this weekend! Enjoy!
-1/2 cup whole wheat flour
-3/4 cup all-purpose flour
-3 Tablespoons granulated sugar
-2 teaspoons baking powder
-1/2 teaspoon salt
-1/2 teaspoon cinnamon
-1/2 teaspoon ground ginger
-1/2 teaspoon ground gloves
-1 cup low-fat milk
-2 Tablespoons canola oil
-1/2 cup canned pumpkin
1. Measure the dry ingredients into a large mixing bowl: whole-wheat flour, flour, sugar, baking powder, salt, cinnamon, ginger and cloves.
2. Add the milk, canola oil, and egg into a small mixing bowl. Whisk the ingredients together until blended and add to the dry ingredients.
3. Add the pumpkin and stir.
4. Lightly grease a large frying pan with canola oil and heat to medium high.
5. Drop in 1/4 cup of batter for each pancake.
6. Flip each pancake when you see bubbles rising to the top.
7. Top with apple butter or maple syrup.