Pumpkin Spice Pancakes

I’m late bringing you this pancake post today, but I just had oral surgery (YUCK!) and I’m not really with it… (These are actually the pancakes I made last week, and I wish I could eat a stack of them right now!)  I’m going to keep this super short and sweet today!
We switched it up a little and made mini-pancakes.  They were easy for the kids to eat, and fit perfectly into snack sized bags for on-the-go breakfast!
Mini Pumpkin Spice Pancakes
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons applesauce
1 cup all-purpose flour

1 cup whole wheat flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt

Heat your griddle to about 375-degrees.
In a mixing bowl with a spout, beat the egg, then mix in the rest of the wet ingredients.  Whisk in the dry ingredients until just combined.
Lightly butter the griddle (to keep the pancakes from sticking, of course), and pour small batter circles – about 1/8 cup to make mini pancakes (or about 1/4 cup if you want normal size ones).  Cook about two minutes on each side and serve hot.


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