Pumpkin Pancakes

Fall is leaves, cool temperatures, warm socks, hot chocolate & Pumpkin anything.

I love pumpkin anything, any time of year. Since everyone else is into pumpkin baking and the only thing I've baked pumpkin-wise has been bread, thought I'd give these a try. But, why do it the easy way? Let's do everything from scratch. Don't worry, its not much more work (seriously), I just didn't have the easy stuff (pancake mix) on hand. As I'm stocking up on pumpkin now, the real ones and baking them myself, I might as well make some good stuff with them. These are great for dinner the next day, or any time of day FYI.

Pumpkin Pancakes (from scratch, original recipe by me)

1 1/2 cup milk (soy or dairy-free work well too)

1 cup pumpkin puree (room temp)

1 egg

2 tablespoons apple sauce (in place of vegetable oil)

2 tablespoons white vinegar

2 cups flour, white or whole wheat

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground all spice

1 1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 - 1/2 teaspoon salt

1-2 teaspoons ground flaxseed

*Optional: 1 teaspoon vanilla extract

In a bowl, mix milk, pumpkin, egg, apple sauce & vinegar. If using vanilla add into milk mix. In a separate bowl combine flour, brown sugar, baking powder and soda and spices including flaxseed. Can use more flaxseed if you'd like. Adds a nutty-er taste but hardly can tell. Stir dry ingredients into wet ingredients just enough to combine. Not mixing too much or the batter will make the pancakes too "heavy". I still haven't perfected this. Poor onto hot griddle and flip over when 'bubbling' begins. 

I'm not the best at cooking pancakes, still working on that. These had a slight enough pumpkin flavor but not overpowering. Personally, next time I'd add more pumpkin, vanilla and more cinnamon.