Here’s a recipe for those who like pumpkin pie, and even those who don’t! This recipe reminds me of pumpkin bread, and who doesn’t want that for breakfast? A super bonus is that it helps you get your veggies in during breakfast!
I often use fresh pumpkin here at Bacon Scouts Headquarters, but there have also been plenty of times I will make a double batch of these fantastic pancakes and use up a whole can of pumpkin. These, like all pancakes, can be frozen to keep on-hand for a tasty, wholesome breakfast which can be reheated in the microwave in no time at all.
This is the sixth installment of our eight-week series on pancakes. Each Tuesday, we’ll post a quality pancake recipe that’s good enough to be on your breakfast (or even breakfast-for-dinner) lineup.
This recipe makes about 20 four-inch pancakes or enough to feed 5-6 people.
Pumpkin-Oat Spice Pancakes
Prepare and heat your griddle by lightly greasing with butter, oil or spray, and heating it over medium heat. The griddle is ready when a few drops of cold water flicked onto the surface bounce and sputter.
Whisk together in a large bowl:
1 cup whole wheat flour
3/4 cup all-purpose flour
1 cup old-fashioned rolled oats or quick-cooking oats
2 TBSP Wheat germ or ground flaxseed (optional)
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/ 1/2 tsp cinnamon
1/2 tsp cloves or allspice
1/4 tsp ground nutmeg
Whisk together in a separate bowl:
1 3/4 cups milk
4 TBSP butter, melted
1/4 cup honey
1 cup canned or fresh pureed pumpkin
Pour the wet ingredients into the dry ingredients and whisk them together just until combined. Spoon or pour 1/4 cupfuls of batter onto the griddle for each pancake. Cook until bubbles appear and some have popped on the top of each pancake. Flip them over with a spatula and cook until the underside is slightly browned. Serve or keep warm in an 200 F oven.
Serve with maple syrup, honey or plain yogurt.
Your Pumpkin-Pancake-Loving Friend,
Pip the Pig