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Pumpkin Pancakes: Your Recipe, My Kitchen


By Frugal Antics of a Harried Homemaker (Visit website)



I have a hard time trying new pancake recipes.  It's the case of "if it ain't broke, don't fix it."  However, last fall, in the midst of the flurry of pumpkin recipes, I decided I needed to try a pumpkin pancake.  I found a delightful recipe on Pinch My Salt.  Biting my nails, I served them up and handed out the plates to my kids.  They dove in and declared them delicious.  Because it was early in the morning, I didn't realize that I hadn't taken any pictures until the last empty plate was rinsed and stacked by the sink.  Drats!

This was such a great recipe, though, that it was not a hardship to make them again a few weeks later.  This time, I saved out a plateful for the photos.  The others were gobbled up with the same gusto as before.
The original recipe calls for whole wheat flour and a different combination of spices than I used.  I used frozen pumpkin from a fresh one that I baked up in the fall.  I also doubled the recipe in order to feed the crowd.  Frozen pancakes are a great thing to have in the freezer, so feel free to double this, too, even if you have a smaller family.
Pumpkin Pancakes (adapted from Pinch My Salt)
1 cup all purpose flour
1/2 cup cake flour 
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger
1 cup buttermilk
1 cup pumpkin puree
2 eggs
2 Tbsp oil
1 tsp vanilla
2 Tbsp agave nectar
Combine the dry ingredients in a large bowl.  In another medium bowl, combine the wet ingredients.  Pour the wet ingredients into the dry ingredients and whisk them together.  Ladle the pancakes onto a hot griddle and brown on both sides.  Serve warm with maple syrup and butter or a sweetened whipped maple cream cheese or even whipped cream. 




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