Monday, September 29, 2014

Pumpkin Pancakes

I love cooking and I love pumpkin... so you guessed it, that means we make a lot of pumpkin flavoured things around here! Our most recent pumpkin treat was pumpkin pancakes. Made from scratch these pancakes are wonderfully healthy, deliciously moist, and they freeze and re-heat well too. It's also a great way to sneak some extra veggies into your little ones!

These pancakes are a big hit with the boy-o too because he loves finger foods and being able to feed himself. Because of all the spices in them they're quite flavourful even without any toppings added.

Here's the recipe:

Pumpkin Pancakes


1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1 Tablespoon sugar
1 cup canned pumpkin purée (not pumpkin pie filling)
1 1/4 cups whole milk
1 egg
4 tablespoons unsalted butter, melted
Vegetable oil


1. Sift together the flour, baking powder, salt, cinnamon, nutmeg, allspice, ginger and sugar in a large bowl. Set it aside.
2. In a separate bowl, whisk together the pumpkin with the milk, egg and melted butter. Slowly add the wet mix into the dry ingredients and stir to combine. Allow the batter to rest at room temperature for 20-30 minutes.
3. Heat a large frying pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes.
4. Cook pancakes of your desired size until bubbles appear in the center, then flip them once and continue cooking until no longer doughy in the center.

These pancakes are amazingly delicious with some maple syrup added on, but you can play around to find your favourite flavour combinations. And don't forget, you can freeze any leftovers in a freezer safe food storage bag and simply pop thawed pancake into the toaster to re-heat them.

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