From the day I showed up in Maine my friends husband requested Pumpkin Pancakes and 2 days into the trip my friend found a pumpkin waffle recipe and adapted it for pancakes. It was a huge success that was quite tasty and a batch made enough to serve 5 hungry folks!
Pumpkin Pancakes: Makes 30 – 5″ Pancakes
2tsp Baking Powder
1/4tsp Ground Ginger
3 Eggs – Beaten
3/4C Canned Pumpkin
1/2C Vegetable/Canola Oil
Now I will admit, we could only find Canned Pumpkin Pie Mix, not plain canned pumpkin, so we actually omitted the cinnamon, ginger and nutmeg and I thought it was delicious.
Mix all of the ingredients together until a smooth batter forms. Then on a greased skillet over medium heat pour out batter to form 5″ pancakes, flip once the batter begins to set and small bubbles form in the top of the pancake and cook until the batter is no longer runny. Remove to a sheet pan and stick in a 200° oven to keep warm while you repeat this process until all pancakes have been made. This made approximately 30 pancakes for us.
WW: 2 Points Plus / pancake