I bet if I asked you to give me one word you think of when it comes to fall you just might say PUMPKIN. There is just something about them that makes people happy. I don’t know if it’s the dawning of a new season, the scents associated with them, the delicious tastes, the warm color or what, but people can’t get enough.
I’m going to try to share one recipe every week this month for an item that has PUMPKIN in it.
So first up is pancakes.
We love pancakes! I’ve said it before and I’ll say it again. We love pancakes! (to see my original pancake recipe, click HERE)
I have several different varieties I like to make and in the fall one of those is PUMPKIN. This is a recipe a friend of mine in Minnesota (thanks Cara) was kind enough to share with me and it only took one time making them for them to become a favorite.
Here’s what you’ll need
1 cup all purpose flour
3 T. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 t. cinnamon
1/4 t. nutmeg
1 cup plain yogurt (or vanilla)
1/4 cup canned pumpkin puree
2 T. butter, melted and cooled, plus extra for the skillet or griddle
You might need milk for thinning the mixture
Pecans, chocolate chips or cinnamon chips would make a great addition to these pancakes it you want to change them up. This particular time I used pecans. I also used Greek yogurt which adds protein, but I’m pretty confident that if you don’t have yogurt you could just as easily substitute sour cream. Since the Greek yogurt is thicker I ended up adding milk to make them a more workable consistency.
Preheat a large nonstick skillet or griddle on med-high heat.
In a small bowl stir together all the dry ingredients.
In a larger bowl beat the egg for 30 seconds. Add yogurt, pumpkin puree and 2 T melted butter.
It’s still a pretty thick mixture.
This recipe made 6 pancakes so for 2 people it’s just right, but if you are feeding more people you will want to double or triple the recipe.
Give these a try and if you do, please let me know how you like them.