If there is one habit I have it’s having pancakes for breakfast every weekend, I believe it’s one of my only real habits. I love pancakes! I can have them for every meal starting with breakfast, I know it’s not the healthiest way to start my day or end it, so I only allow myself to have them during the weekend.
Well trying to trick myself I have various “healthier” versions of making pancakes, and these pumpkin pancakes are just that. I mean if you put pumpkin which is a vegetable it becomes a lot healthier, isn’t it? You won’t believe how easy it is to make these pancakes and the best part is they are so delicious and fluffy it’s really hard to stop yourself from eating them all by yourself.
- 1½ cups all-purpose flour
- ½ cup brown sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground cloves
- ⅔ cup pureed pumpkin
- 1 cup milk
- 2 eggs
- ¼ cup vegetable oil
- ½ tsp vanilla extract
- butter for frying
- In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, and spices.
- In a separate bowl, whisk together pumpkin puree, milk, eggs, vegetable oil, and vanilla.
- Add the wet ingredients to the dry ingredients and fold them together, make sure not to over mix.
- Preheat a large non-stick frying pan over medium heat and grease it with some butter.
- Turn the heat down to medium-low heat and ladle a ⅓ cup of batter into the pan, or you can use a tablespoon and pour 2 tbsp into the pan.
- Once you see a few bubbles breaking the surface of the batter, flip the pancakes over, and let cook for 2-3 more mins.
- Repeat this process until all your batter is gone.
- Serve hot from pan with maple syrup and some butter.
DID YOU MAKE THESE PUMPKIN Pancakes That are perfect for Thanksgiving Branch?
Don’t forget to take a snap and tag #netacooks on Instagram, so I can see them.