from scratch, filling pumpkin-raisin pancakes

8 Pinches 1 Photo
worcester, MA
Updated on Sep 23, 2022

I always make pumpkin pancakes starting in September to remind me of all the great Fall foods to come.These are a little thick but rich w/ pumpkin, while the raisins give a nice chewy, sweet contrast. I've been making these for over 30 yrs w/ variations but these are the favorite hands down.So good, u don't even need the syrup!!

prep time 10 Min
cook time 5 Min
method Stove Top
yield 8 serving(s)

Ingredients

  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch salt
  • 2 tablespoons melted, unsalted butter
  • 1-1/2 cup milk, i used 1%, but you can use whole for more denser pancakes
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 tablespoon apple cider vinegar or u can use white vinegar
  • 3 tablespoons light brown sugar
  • 1/4 cup sugar or stevia, which is what i used.

How To Make from scratch, filling pumpkin-raisin pancakes

  • Step 1
    Place both flours, baking powder, spices and salt into a sifter, over a large bowl and sift twice.
  • Step 2
    In a medium bowl, whisk together butter, milk, pumpkin puree, egg vanilla, vinegar and both brown sugar and sugar or Stevia.
  • Step 3
    Add in flour mix to pumpkin mix and whisk until just combined. Let sit for 5 minutes. Spray a medium size pan over med-high heat. Once hot, scoop 1/4 cup batter into pan, ( u can scoop several scoops into pan, just make sure they stay separated.) Cook until bubbles form, then flip over and cook another 20 seconds or until lightl brown. Serve w/ real maple syrup.

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