It might be apparent to you at this point that I am on a big pumpkin kick right now. First Pumpkin Breakfast Cake, then Pumpkin Cheesecake, now Simple Pumpkin Pancakes. It’s just one more way to add vegetables to our table, plus it’s delicious – so why not? That, and I have oodles of pumpkin puree at my house right now, so I’m making everything I can think of. My family rejoices.
It is important to note that I often use butternut squash in many of the pumpkin recipes I am making. Pumpkin and butternut squash are interchangeable in recipes. Many a pumpkin pie at my house is actually butternut squash pie, but don’t tell.
Want to know how to easily cook a pumpkin (or butternut squash)? Cooking them whole is the easiest way I’ve found to cook them to make puree. Once pureed, I use it right away or freeze it until I need it. Awesome, nutritious goodness!
These Pumpkin Pancakes stir together in just a few minutes and taste fantastic. Veggies for breakfast…woot!
Simple Pumpkin Pancakes
1 1/2 cups whole wheat flour (I use freshly ground hard white wheat)
1 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
2 eggs
1 cup pumpkin puree
1 1/4 cups milk
1/4 cup melted butter
Whisk ingredients together until smooth. Cook on a hot, buttered griddle, flipping once the pancake becomes bubbly on the first side. Serve with applesauce or real maple syrup. Makes about ten 3-inch pancakes.
Other pumpkin (or butternut squash) recipes you’ll find here:
- Pumpkin Chocolate Chip Bread
- Pumpkin Chocolate Chip Muffins
- Pumpkin Donuts
- Warm Pumpkin Custard
- Multi-Grain Pumpkin Waffles and Pancakes
- Pumpkin Chocolate Chip Cake
- Pumpkin Pecan Pie Squares
- Pumpkin Pie
- Pumpkin Breakfast Cake
- Pumpkin Cheesecake
