Pumpkin pancakes are a delicious treat to make on these crisp autumn mornings. I love this time of year when it’s ok to make anything pumpkin. It’s not very easy to find canned pumpkin in Italy and the one store that I used to go to, which often had a small supply of pumpkin, recently closed. So I went searching online and ordered some off of Amazon from the UK.
The fact that these pumpkin sweets have specially ordered ingredients make them that more tasty. For a few days I enjoyed making homemade pumpkin spiced lattes, but I had a hard time using up the whole can and I absolutely couldn’t let it go to waste. So I decided to mix together a batch of pancakes, add some pumpkin and cinnamon and voilà I had made up a delicious batch of pancakes that even Baby T enjoyed.
So I hope you also enjoy these pumpkin pancakes and make them maybe more than once as we head towards Thanksgiving – or enjoy them any time of the year because who says that pumpkin has to only be for the Fall?
- 1 1/2 cups flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 Tablespoon white sugar
- 1/3 cup canned pumpkin
- 1 egg
- 1 cup milk
- 3 Tablespoons olive oil
- In a medium sized bowl combine all dry ingredients and mix together well. Set aside.
- In a separate large bowl whisk the egg. Add the pumpkin and olive oil and stir together well. Pour in milk and gently stir.
- Slowly add the dry ingredient mixture to the wet mixture and stir and they are evenly incorporated.
- Heat a griddle or non-stick pan until hot. Add a drizzle of olive oil. Place a large spoonful of batter onto the hot pan and cook until bubbles start to form. Then flip the pancake and cook another 30 seconds. Repeat until all the batter is used up.
- You can substitute the olive oil for butter using the same amount. I prefer the olive oil to have a slightly more healthy pancake