Inevitably, there is leftover pumpkin. And usually it is just the right amount to make some pumpkin pancakes for breakfast. Yum!

We like our pumpkin pancakes topped with maple syrup and some cinnamon sugar, a real treat to start the day.

Of course, you can multiply the recipe to match the amount of pumpkin or people you have, this recipe serves 4.

Pumpkin Pancakes

adapted from Food Network Magazine

1 cup non-fat milk

1/2 cup cooked or canned pumpkin

2 Tbsp melted butter

2 eggs

1 1/2 cups whole wheat flour, sifted

2 Tbsp sugar

2 tsp baking powder

1 tsp pumpkin pie spice (you can make your own – see below)

1/4 tsp Kosher salt.

Directions

Heat the oven to 200F.

Whisk together milk, pumpkin, melted butter and eggs.

Whisk in the flour, sugar, baking powder, pumpkin pie spice and salt.

If the mixture is too thick (as it was above) add a little more milk, but be careful not to make it runny.

Cook by 1/4 cupfuls on a hot buttered skillet until golden and cooked through.

Place cooked pancakes on a plate in the warm oven while cooking the rest of the batter.

Serve with syrup and cinnamon sugar.  Enjoy!

 

Pumpkin Pie Spice

3 Tbsp cinnamon

2 tsp nutmeg

2 tsp ginger

1 1/2 tsp allspice

1 1/2 tsp cloves

Mix together and store in a small jar.