Pumpkin Pancake Brunch

I've had a can of pumpkin in my kitchen for a while, and I was having the hardest time trying to figure out what kind of carbo-licious concoction I could make with it until Mrs. C sent me this recipe for Pumpkin Pancakes. What better to have at a brunch than pancakes, right? So I invited 7 of my brave friends to taste out the recipe. The verdict:  two thumbs up! Ashley topped hers with powdered sugar, which looked delicious and the others chose syrup. Thanks Mrs. C for the recipe, and thanks to my lovely friends for coming over :) 

Pumpkin Pancakes

From: 'The Crabby Cook Cookbook'

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice*
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 1/2 cups milk
• 1 cup canned pumpkin puree
• 1/4 cup honey
• 1 egg
• 2 tablespoons unsalted butter, melted, plus extra for cooking
• Maple syrup, for serving

Preparation

For pancakes: Combine the flours, baking powder, baking soda, cinnamon, allspice, ginger, and salt in a large bowl.

In another bowl, whisk the milk, pumpkin puree, honey, and egg together until the mixture is smooth. Stir in the melted butter. Pour the pumpkin mixture into the flour mixture and stir just until all the ingredients are combined.

Melt about 1/2 tablespoon butter in a large skillet over medium heat. Pour 1/4-cupfuls of batter into the skillet and cook until the pancakes are bubbly and the edges are dry, about 2 minutes. Flip them over and cook until they are golden brown on the bottom and springy to the touch, about 2 minutes.

Transfer the pancakes to a plate and keep them warm while you repeat, adding more butter when it’s needed, until you’ve used all your batter. Serve immediately with maple syrup.

Serving Size

Makes 26 small pancakes

*I don't have allspice. The basic substitution for allspice is equal parts cloves, ginger, and cinnamon. Well, I don't have cloves either. So I just added more ginger and cinnamon. 

Nutrition Facts
per pancake (26 Servings)
Amount Per Serving
Calories		74.5
Total Fat		2.1 g
	Saturated Fat	1.2 g
	Polyunsaturated Fat	0.1 g
	Monounsaturated Fat	0.6 g
Cholesterol		13.4 mg
Sodium		123.6 mg
Potassium		77.5 mg
Total Carbohydrate		11.9 g
	Dietary Fiber	0.5 g
	Sugars	2.8 g
Protein		2.2 g