There is nothing better than Pumpkin Pancakes on Thanksgiving morning. This is a tradition at our house. I love making it with my own homemade pumpkin puree too!
Pumpkin Pancakes Recipe
Source: Pumpkin Pancakes published in Light & Tasty October/November 2006, p17
Recipe type: Seasonal/Breakfast
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1-1/2 cups all-purpose flour
- ½ cup whole wheat flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1-1/2 cups fat-free milk
- ½ cup canned pumpkin
- 1 egg white, lightly beaten
- 2 tablespoons canola oil
Instructions
- In a large bowl, combine the first eight ingredients.
- In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.
- Pour batter by ¼ cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.
Thanks to Taste of Home for the recipe and picture!
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As stay-at-home moms for eight years, Melissa and Shelley know what it takes to live a savvy lifestyle within a budget. Their passion for helping people has expanded their reach from Stockpiling Moms.com to also including speaking engagements, book authors (Savvy Saving Couponing Secrets from the Stockpiling Moms) and conference co-hosts. Melissa and Shelley are best friends who met through 
Wow these look great. I never thought of pumpkin pancakes! I may have to change out Thanksgiving breakfast plans! Thanks
You are welcome! They are yummy!