Paula (browneye) posted this recipe on the Power Vegetables thread a few weeks ago. I made these earlier this week and the pancakes are outstanding. They are the fluffiest, tastiest pancakes I have ever made. The pumpkin makes them puff right up and they are so pretty!
For a dry mix, I used a multi-grain mix from the bulk foods section- so these turned out to be nutritional powerhouse pancakes, as well (and "light"- I used skim milk and there is no oil). I also increased the cinnamon- next time I might add a teaspoon of vanilla.
With real butter and a berry syrup, the pancakes were so delicious. They were also great the next day as a road-trip snack at room temperature with peanut butter. Fire up those griddles!!
2 cups of your favorite dry pancake mix (I use my homemade dry ingredients, then follow the rest of this recipe for the moist ingredients)
1 1/2 cups milk
1/2 cup canned or fresh cooked pumpkin
1/2 tsp. cinnamon
Mix all ingredients thoroughly in a large bowl Pour small amounts of the batter onto a hot lightly greased griddle or frying pan over medium-high heat.
When bubbles form on the pancakes and the edges begin to brown, flip the pancakes.
Serve with butter, maple syrup or a little bit of honey.
A HUGE hit with kids and very nutritious.
Makes about 20 4" cakes.
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