PUMPKIN PANCAKES WITH MAPLE SYRUP

Make these delicious treats with fresh pumpkin puree (made from small sugar or pie pumpkins), canned pumpkin puree, pureed squash, or mashed sweet potatoes. Serve with maple syrup.

Make these delicious treats with fresh pumpkin puree (made from small sugar or pie pumpkins), canned pumpkin puree, pureed squash, or mashed sweet potatoes. Serve with maple syrup.

Makes about 18 pancakes

Ingredients

  • Ingredients:
  • 1 cup (250mL) cooked pureed pumpkin or unseasoned canned pumpkin.
  • 2 eggs
  • 1/4 cup (50mL) brown sugar
  • 1 1/4 cups (300mL) buttermilk or plain yogurt
  • 1/2 tsp (2mL) vanilla
  • 2 tbsp (25mL) vegetable oil or melted butter
  • 1 1/2 cups (375mL) whole wheat flour
  • 2 tsp (10mL) baking powder
  • 1/2 tsp (2mL) baking soda
  • 1/2 tsp (2mL) losher salt
  • 1/2 tsp (2mL) cinnamon
  • 1/4 tsp (1mL) each of allspice and freshly grated nutmeg

Method

  1. In a large bowl whisk pumpkin puree with eggs, brown sugar, buttermilk, vanilla and melted butter.
  2. In another bowl combine flour with baking powder, baking soda, salt and spices. Add flour mixture to wet ingredients and stir until just combined.
  3. Brush a heavy skillet with butter and heat. Using 2 tbsp/25mL batter per pancake, make pancakes in batches cooking 2 minutes on the first side and 1 minute on the second side or until cooked through. Serve with maple syrup.

PUMPKIN PANCAKES WITH MAPLE SYRUP

Find more of Bonnie's delicious recipes in her cookbooks: