Pumpkin Pancake Recipe

EncinoMom - Pumpkin Pancakes
These pancakes drew “best I ever had in my life” raves from a pair of 9 year-olds at breakfast this morning. I used a basic batter mix from the grocery store and followed the directions on the box with the following substitutions:

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1 egg

*1 1/3 cups milk

*2 Tablespoons sugar

*I used brown sugar in place of white sugar. I didn’t have ANY milk in the house, but I did have whipping cream! lol Instead of the milk I used 1/2 cup of whipping cream, 1/2 cup of canned pumpkin, 1/3 cup of spiced cranberry apple cider left over from the night before and enough water to bring the batter to the right consistency (about 1/2 cup).

Then I threw in cinnamon (about 1 1/2 teaspoons), a good dash of ground nutmeg and some ground cloves – probably about 1/2 of a teaspoon there, and another teaspoon or two of brown sugar to accommodate the added spices.

I had these darling pancake forms on hand. I usually just use them as Halloween decorations above the kitchen door, but thought the shapes would be fun. I sprayed them generously with cooking oil and put them on my preheated and oiled griddle.

The pancakes were thick and delicious. I let the kids use their choice of Halloween themed sugars and sprinkles, syrup, butter and/or chocolate chips. That was such a rare treat, I’m pretty sure the family thought I had been replaced by a zombie mom determined to fatten them up a la the old lady in Hansel and Gretel. They weren’t falling for it! In a surprise attack of reverse psychology, the girls meted out their own sweet toppings with restraint.

I’m sure if you made these with skim milk instead of whipping cream and juice, they would still be delicious and pretty good for you, too. The shapes were super fun and the forms worked beautifully. Enjoy!

Photo by: Lisa Keating

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Pumpkin Pancake Recipe — 4 Comments

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