The other day I made some pumpkin bread and I had some extra pumpkin puree left. Our family loves pumpkin bread, but I wanted to use the extra pumpkin to try something new.
What to make with it? I only had a 1/2 cup left. Don’t you just hate that, when you only have a little bit left. I hate to just throw it away! So, of course, I started looking on Pinterest and came across pumpkin pancakes recipes. The one I chose to try out was from Glued to My Crafts. Sometimes, when reading a recipe you just seem to know that the ingredients go together. This one sounded pretty good.
I gathered my ingredients together and proceeded to mix the batter. Make sure you use pumpkin puree and not pumpkin pie mix. They are 2 different things.
When I spoon the batter onto the griddle I also like to sprinkle a little cinnamon on the top of the batter. We love our cinnamon around here. Cook over medium heat on both sides until browned.
Serve with warm syrup. I also happened to have some whipped cream in my refrigerator, so I also put a dollop of on top with an extra sprinkle of cinnamon.
Delicious!!!!
Ingredients
- 2 cups all purpose flour
- 2 Tablespoons brown sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon (plus additional for sprinkling)
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 3/4 cups milk
- 1/2 cup pumpkin puree(not pumpkin pie mix)
- 2 large eggs
- 2 tablespoon canola oil
Instructions
- Whisk together the dry ingredients in a large bowl.
- In a small bowl stir the remaining ingredients together.
- Add pumpkin mixture to dry ingredients and mix well.
- Pour about 1/4 cup of batter onto a greased griddle.
- Sprinkle with a cinnamon.
- Cook over medium heat on each side until golden brown.
- Serve with a dollop of whipped cream, a sprinkle of cinnamon and a little warm syrup.
Sharon
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Such a lovely use of pumpkin…I want pancakes now 🙂
These are awesome for Christmas morning!