Pumpkin Pancakes

At this time of year Winter Squash seems to find its way into every meal of the day, with it’s sweet beta-carotene goodness (packed with vitamins A and C) what’s not to love!  Pancakes are an easy and hearty way to start the day, and the recipe is so forgiving that you can leave out the egg, baking soda/powder and salt – they just won’t be as fluffy.

Ingredients (serves 4)
1 cup Pumpkin Puree
1 cup Milk (any kind you prefer, including Almond)
1 Egg
1 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp Salt
3 Tbs Brown Sugar (completely optional – I usually leave out)
1/2 tsp Nutmeg
1 Tbs ground Cinnamon (or sub Pumpkin Spice for both Nutmeg and Cinnamon)
2 cups Flour (use white, wheat or gluten free substitute – or a combination)

1. Holding the flour for last, whisk together all the ingredients until very well combined.
2. Add the flour, and continue whisking, but do not over-mix at this point.
3. Heat up a roomy frying pan, adding just enough butter or vegetable oil in the pan to keep pancakes from sticking.
4. Make pancakes in batches as you prefer – large or small silver dollar size.
5. Enjoy with syrup or without – the pumpkin is sweet!

High Protein Option: Sub out 1 cup of flour for 2 scoops of your favorite vanilla-flavored protein powder, 1/3 cup of ground flax seeds, and 1/3 cup ground chia seeds.

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
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1 Response to Pumpkin Pancakes

  1. A Table in the Sun says:

    You have the same fetish. Winter squash has found it’s way into at least 5 dishes in the past two weeks. I’m hoping to find a few more homegrown squash in my garden tomorrow before retiring the plants to the compost bin.

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