These pumpkin pancakes are quick, easy and delicious on a cool fall or winter morning. They freeze well and make a great snack as well as a breakfast!
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2 eggs, beaten
2 tablespoons vegetable oil
1 ½ cups low-fat milk
¾ cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
2 tablespoons brown sugar
1 cup all-purpose flour
1 cup white whole wheat flour
2 tablespoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
- Mix together beaten eggs, oil, milk, pumpkin and brown sugar in a medium bowl. Combine all-purpose flour, whole wheat flour, baking powder and spices in small bowl.
- Add dry ingredients to pumpkin mixture. Stir until combined. Pour ¼ cup of batter for each pancake on a lightly oiled and heated griddle or skillet.
- Cook until the pancakes are full of bubbles and the under-surface is lightly browned. Use a spatula and flip. Lightly brown the other side. Makes 10-12 pancakes. Refrigerate leftovers.
- These pancakes are soft and moist - prefect finger-food for little ones when cut into bite-sized pieces.
- You can substitute regular whole wheat flour for the white whole wheat flour listed in the recipe.
- Try freezing leftover pancakes by simply placing in a freezer bag and popping in your freezer. The frozen pancakes can be heated in the microwave or placed in the toaster for a quick breakfast or snack.