Adding 2 generous tablespoons of canned pumpkin puree to your favorite pancake mix turns ordinary pancakes into decadent morning fare. They turn out so moist and perfect, it's like having pumpkin pie or pumpkin cheesecake for breakfast.
Makes 6-10 pancakes
3/4 cup lactose-free milk (or regular soy milk, rice milk, coconut milk to make it dairy-free)
2 tablespoons white vinegar
1 cup all-purpose flour (whole wheat would be good too!)
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 generous, heaping tablespoons canned pumpkin puree
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
cooking spray, if needed
dairy-free margarine, optional
Grade A or Grade B maple syrup, optional
In a small bowl, combine milk and vinegar and let sit for at least 5 minutes.
Meanwhile, sift together flour, sugar, baking powder, baking soda, and salt. Add the egg and the milk, and whisk until smooth. Add in the pumpkin, vanilla, and cinnamon, then stir until fully incorporated.
Pour by 1/2 cup amounts onto a non-stick skillet over medium-low heat. Use cooking spray if you need to. I used a cast iron skillet, so no spray was needed.
Let the bottom of the batter heat up and flip the pancake over when bubbles have formed around the edge. Cook on the other side until the center is set. These take a bit longer to set than regular pancakes due to the moistness of the pumpkin, so a lower heat is needed. You don't want to burn them on the outside and have them still uncooked in the center. Slow and steady wins the race.
Serve immediately with a pat of dairy-free margarine (like Earth Balance or Smart Balance Light) and a drizzle of real maple syrup.
Who knew a little left-over canned pumpkin could change my outlook on pancakes forever? :)
Recipe adapted from Fluffy Pancakes Recipe.
~ Mandy
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