from scratch, filling pumpkin-raisin pancakes
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 1Place both flours, baking powder, spices and salt into a sifter, over a large bowl and sift twice.
-
Step 2In a medium bowl, whisk together butter, milk, pumpkin puree, egg vanilla, vinegar and both brown sugar and sugar or Stevia.
-
Step 3Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Ingredient:
Fruit
Diet:
Low Fat
Diet:
Low Sodium
Culture:
American
Category:
Pancakes
Method:
Stove Top
Keyword:
#rich pumpkin-raisin pancakes
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