Pumpkin Pancakes Recipe - Amy Lynn's Kitchen

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

pumpkin puree

Pumpkin puree is often affordable and nutritious.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

In a bowl, add 1 and 1/4 cups of flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of cinnamon, 1/2 teaspoon of ginger, and 1/2 teaspoon of salt. Whisk this together and then set aside.

In another bowl, add 1 and 1/4 cups of milk, 1/2 cup of canned pumpkin, 2 tablespoons of melted butter, and 1 egg. Whisk this together well.

Fold in your dry ingredients into the wet mixture.

Over medium heat, spray a skillet or griddle with non-stick cooking spray.

Pour some of the batter onto the heated skillet or griddle to make the size of pancake you like.

Cook until golden brown on both sides.

Serve with maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens