Tuesday Treats: Pumpkin Pancakes

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It is that time of year again… the kids are back in school, the weather starts getting a little cooler, and Starbucks brings back their Pumpkin Spice Latte.  :) I don’t know about you, but I look forward to it every.single.year! Yum! So, with this week’s Tuesday Treats, I thought we would go with the pumpkin-theme with this Pumpkin Pancakes recipe from 5 Dollar Dinners. You will find two versions below, a made-from-scratch version and, for those who want to cut down your preparation time, a version using a pancake mix. Enjoy!

Ingredients:

Option #1
2 cups favorite pancake mix (plus water, or eggs/milk, as indicated on box)
1/2 cup canned or fresh pumpkin
1/4 cup water
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger

Substitution Options:
Substitute 2 tsp pumpkin pie spice for the cinnamon, allspice and ginger

Option #2 - From scratch
1 cup wheat flour
1 cup white flour
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp allspice
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1 3/4 cup milk (I use rice milk!)
1 cup canned pumpkin
1 egg
2 Tbsp oil

Directions: 

1. In mixing bowl, combine pancake mix with water or eggs/milk.  Whisk.  Then whisk in canned pumpkin and water.  Finally, whisk in spices.

1b. Option #2 – In mixing bowl, stir together flours, brown sugar, powder, soda, allspice, ginger, cinnamon and salt. Whisk in milk, then pumpkin, then egg and oil.

2. Pour batter in 1/3 cup portions onto griddle.  Let cook until bubbles form.  Flip and let cook another 1-2 minutes.

3. Have a little fun with things! Make the kids’ pancakes into fun shapes by using pancake molds. 

4. Serve with butter and syrup.  These taste best with maple syrup, but regular syrup will do the trick too!

**Note: The pumpkin does make these pancakes a little more “dense” that non-pumpkin pancakes.  They will feel and taste heavier than the plain and fluffier pancake.  Don’t be alarmed!  And certainly, don’t be deterred!!!

 Recipe & Picture Courtesy of 5 Dollar Dinners