Pumpkin Pancakes

I made these last night for dinner (along with eggs and some turkey sausage) and tried to get the kids to be excited about orange pancakes! On the opening day of the NCAA tournament! I told them we were having basketball pancakes for dinner, but no one was overly excited about it. Probably because they weren’t all that orange, and some of them were ovals.

BUT – they were good, and it makes a ton, so now I have a quick breakfast ready in the freezer for one of those days that the boys ask for pancakes. Honestly, I wouldn’t have minded a little more pumpkin flavor, and I think that the boys would have been OK with that too. But, when you add in too much pumpkin, the pancakes don’t bake as well, so I’ll probably just stick pretty close to the recipe next time, too. (BTW, this is from the Dierbergs cooking magazine.)

Here it is!

1 cup all-purpose flour
1 cup whole wheat flour
1 Tbl baking powder
1/2 tsp salt
2 Tbl sugar
1 tsp pumpkin pie spice
2 eggs, slightly beaten
2 cups buttermilk
1/2 cup canned pure pumpkin
3 Tbl vegetable oil
Maple syrup

In large bowl, whisk together flours, baking powder, salt, sugar and spice. In medium bowl, whisk together eggs and buttermilk; whisk in pumpkin and oil. Make well in center of flour mixture. Pour in pumpkin mixture; stir just until moistened. (Batter will be a little lumpy.)

Lightly coat large nonstick skillet or griddle with butter or Pam; heat over medium high heat. Spoon onto griddle (this recipe is really for “dollar pancakes” but who has time for that? I made them bigger – more like 3-4 inch diameter, and spread out the batter so it isn’t too thick, otherwise they won’t cook through.). Cook until bubbles appear in tops and bottoms are lightly browned. Turn and cook until other side is lightly browned and serve with syrup (duh).

It supposedly makes 40 dollar-sized pancakes, and I’d say it made about 20 the size I made them.

To freeze them, just line a cookie sheet with wax paper, lay them in a single layer, stick in the freezer for an hour (or more if you forget – no big deal), and then peel off wax paper and put in freezer-safe container.

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