Pumpkin Pancakes

September 26 is National Pancake Day.  I’m not in the habit of knowing food holidays, but the date also happens to be my birthday.  Of all the food holidays I could have gotten, this is a pretty awesome one.  It’s cake… in breakfast form!  Here’s one of my all time favorite pancake recipes for you to enjoy.  I found roasted, salted pecan halves at Trader Joe’s.  They are optional, but it’s quite a nice combo with the sweet and salty thing going on.

If you’d like to find out what national food holiday your birthday falls on, visit Foodimentary.

Pumpkin Pancakes
2 1/2 c. flour
4 T. sugar
4 t. baking powder
2 t. cinnamon
1 t. ginger
1 t. salt
2 c. milk
3/4 c. canned pumpkin
4 T. melted butter
2 eggs

Whisk together dry ingredients (flour through salt) in a large bowl.  Whisk together wet ingredients (milk through eggs) in a smaller bowl.  Pour wet ingredients into large bowl with flour mixture.  Stir well to combine.  Cook pancakes on hot, well-greased griddle.

Recipe altered from original at
Sweet Peas Kitchen – Pumpkin Pancakes

Comments

  1. These turned out great!! I wish I had a big stack of them right now. :)

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