Pumpkin pancakes are a staple for us in the fall. I just wanted to send some love to my readers by sharing this recipe. I’ve been using it for many years. Originally my sister gave it to me and I think she got it from Martha Stewart. I change the ingredients depending on the season but the dry ingredients remain the same:
- 2 cups of flour
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1 teaspoon of salt
- 4 teaspoons of baking powder
- 4 tablespoons of sugar ( I use coconut palm sugar but any sugar works)
Use a whisk to combine all the dry ingredients before adding the wet. The following are the wet ingredients. Remember this can change depending on the kind of pancakes that you are making.
- 2 eggs
- 1/3 cup of olive oil
- Milk (I don’t measure, about a cup or so to the consistency of pancake batter)
- 1 teaspoon of vanilla essence
- 1 teaspoon of almond essence
- 1/2 cup of pumpkin purée
Mix all of the ingredients; but be sure not to over mix as this will make your pancakes tough. It is a delicious compliment to any cozy fall day. Enjoy!
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