Love Overflowing

Pumpkin Pancakes

What a big helper!

What a big helper!

Saturday was a day for pancakes. Stephen wasn’t feeling well, Emily woke up early so we had plenty of time together to make some yummy pancakes. Instead of whipping out the Jiffy mix, I decided to make a batch of pumpkin pancakes that I have been wanting to try. Emily even got in on the action!

Pumpkin Pancakes
2  cups all-purpose flour
2  tablespoons packed brown sugar
1  tablespoon baking powder
1  teaspoon salt
1  teaspoon ground cinnamon
1/4  teaspoon ground nutmeg
1/4  teaspoon ground ginger
1-3/4  cups milk
1/2  cup Libby’s Solid Pack Pumpkin
1  egg
2  tablespoons vegetable oil
  Topping (optional):
  Maple syrup and chopped nuts

1. Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and ginger in large bowl.

2. Mix together milk, pumpkin, egg and oil in small bowl.

3. Add pumpkin mixture to flour mixture; stir just until moistened; batter may be lumpy.

4. Heat griddle or skillet over medium heat. Brush lightly with oil. Pour 1/4 cup batter onto griddle for each pancake; flatten slightly with back of spoon to 4- to 5-inch diameter. Cook until bubbles form on surface and begin to burst, 1 to 2 minutes. Flip over; continue cooking 1 to 2 minutes or until golden brown. Repeat with remaining batter. Top with maple syrup and chopped nuts if desired. Makes 8 servings (16 pancakes).

Note: I used 1 cup of white flour and 1 cup of wheat flour. I also omitted the ginger because I didn’t have it. Emily topped her pancakes off with a little butter, a little syrup and sprinkles. Everything tastes better with sprinkles!

I think the pancakes were pretty good. And healthier than regular pancakes! Emily must have thought so too because she ate 3 1/2!

This recipe was taken from

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