Pumpkin Pancakes ♥ Recipe

Today's simple pancake recipe: Light and fluffy pancakes, a pretty pumpkin color and spiked with the pumpkin spices that somehow, more than pumpkin itself, make something taste like "pumpkin".

Amused or bemused? Does either one describe your reaction to the flood of pumpkin recipes come October? (Or even jumping the gun in late August and early September, like stores which inflict Christmas carols just after back-to-school sales. Or so it seems, anyway.)

Me, I fall in the amused camp. Pumpkin is fun! The last couple of years, I've made pumpkin pancakes using my sister's wonderful Lifetime Pancakes recipe. Happy little boyzz at the table gobbling pancakes? Definite amusement.

So maybe, just maybe, Make Tonight a Pancake Night? Move over Taco Tuesday and Pizza Friday, pancakes are the new game in town!

RECIPE for PUMPKIN PANCAKES

Hands-on time: 15 minutes
Time to table: 15 minutes
Makes about 9 medium-size pancakes

1/2 cup low-fat buttermilk or non-fat Greek yogurt
1/2 cup water
1/2 cup 100% pumpkin purée
2 tablespoons vegetable oil
1 large egg

1 cup flour, fluffed to aerate before measuring or 125g
1 tablespoon sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon table salt

Butter, for skillet
Butter and warm syrup, for serving

In a large bowl, whisk the buttermilk, water, pumpkin, oil and egg. Separately, stir together the flour, sugar, baking soda, baking powder and pumpkin pie spice. Dump the flour mixture into the buttermilk mixture, use a wooden spoon to mix just until the two are combined, you don't want to overmix the pancake batter.

Brush a tiny bit of butter on a non-stick skillet or griddle. Cook pancakes on medium heat until done all the way through the center, flipping once.

Serve hot with butter and syrup.

ALANNA's TIPS & KITCHEN NOTES
MAKE-AHEAD TIPS It only takes a few minutes to mix pancakes but for a head start the night before, mix the dry ingredients and wet ingredients separately, you'll want to refrigerate the weg ingredients. Then combine the two in the morning, up to a half hour before making pancakes.
SCALING UP OR DOWN? My sister's Lifetime Pancakes recipe has the ingredient amounts for "tiny" and "small" and "medium" and "large" batches of pancakes. That post includes lots of tips and variations. Lots of rave reviews for those pancakes!
DONENESS The pumpkin adds enough natural golden color to the pancake batter that you have to watch carefully to make sure the pancakes cook through. Make sure they get a little brown!
HOMEMADE PUMPKIN PIE SPICE You can find pumpkin pie spice in the spice aisle or mix your own, my favorite combination of spices is here, Baked Pumpkin Donuts & Donut Holes.
LEFTOVERS These pancakes are really good cold, you can even use them to make small peanut butter sandwiches, say.

NUTRITION INFORMATION Per Pancake: 99 Calories; 3g Tot Fat; 1g Sat Fat; 23mg Cholesterol; 160mg Sodium; 13g Carb; 0g Fiber; 2g Sugar; 3g Protein. WEIGHT WATCHERS POINTS: WW Old Points 2 & WW PointsPlus 3 (but good news, 2 pancakes adds up to only PointsPlus 5

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PUMPKIN for BREAKFAST!

~ Baked Oatmeal with Pumpkin & Pears ~
~ Baked Pumpkin Donuts & Donut Holes ~
~ Pumpkin Corn Bread ~
~ Weight Watchers Pumpkin Smoothie ~
~ more pumpkin recipes ~
from A Veggie Venture

~ Perfect Whole Wheat Pumpkin Muffins ~
~ Pumpkin Spice Lattes ~
~ more pumpkin recipes ~
from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

Broccoli Soufflé Roasted Butternut Squash Potato Soup Satisfying Lunch in One Point Vegetarian Tsimmes Roasted Beets with Balsamic Vinegar Broccoli Potato Cheddar Soup (<<< this week's favorite!) Herbed Potatoes Sautéed Sunchokes with Apple & Pancetta Finnish Carrot Casserole How to Roast a Whole Pumpkin Roasted Fennel Autumn Slaw with Apples & Bacon Slow-Cooker Peanut Soup (Un) Fried Green Tomatoes (Baked Green Tomatoes) (<<< the frost will soon be on the pumpkin!) Frozen Sweet Potato Fries: Are They Worth the Price? the Calories? Babe's Naked Fruit & Veggie Salad Quinoa Pilaf with Kale & Corn (<<< hello Meatless Monday!) Winter Squash Recipes – Alphabet of Vegetables

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.

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