Thursday, November 17, 2011

Pumpkin Pancakes

More often than not, weekend breakfasts usually consist of some varying preparation of eggs, and a side of turkey sausage, bacon, toast, or potatoes. However, sometimes, it's nice to change things up, and I was craving  pancakes since it hadn't been awhile. With a can of pumpkin in the fridge for Bailey's kong, it seemed like the right time for pumpkin pancakes. I love the combination of brown sugar, maple, pecans, spices and pumpkin - all the flavors of fall. I turned to Annie's Eats for a recipe to use as a starting point.

Pumpkin Spice Pancakes
adapted from Annie's Eats
1¼ cups white whole wheat flour
2 tbsp. brown sugar

2 tbsp. ground flax seed
2 tsp. baking powder
¼ tsp. salt
1 tsp pumpkin pie spice
1 cup milk
½ cup pumpkin puree
1 large egg, whisked
2 tbsp. applesauce

In a mixing bowl, combine and whisk the flour, brown sugar, ground flax seed, baking powder, salt and spices. Whisk together the milk, pumpkin puree, applesauce and egg in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until wet. (Be careful not to overmix, a lumpy batter will help yield a fluffy pancake)

Heat a greased skillet over medium heat. Once the skillet is hot enough for a droplet of water to sizzle, add a 1/4 cup scoop of batter to the pan. Let cook until bubbles form on the top of the surface. Carefully flip with a spatula and cook the other side until golden brown, a couple minutes more.  Transfer cooked pancake to an oven heated to 200 degrees to keep warm if necessary. Repeat with the rest of the batter until it has all been cooked, greasing the pan as needed.  Serve with maple syrup and chopped pecans.

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