Pumpkin Spice Pancakes
- 3 3/4 cups freshly ground whole-grain flour (wheat, kamut, spelt all work)
- 1/3 cup unrefined sugar (like Sucanat or Rapadura)
- 2 Tbsp baking powder
- 3/4 tsp salt
- 2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1 1/2 cups milk
- 1 1/2 cups water (note that you can use 3 cups of milk and not use any water, but I find this a frugal way to use less milk and we can't really tell the difference in the end product)
- 1 1/2 cups pumpkin puree
- 3 large eggs
- 6 Tbsp melted butter or coconut oil
- Combine dry ingredients in a medium bowl. In a separate bowl, combine the milk, water, pumpkin, eggs, and melted oil or butter and stir until well mixed.
- Pour wet ingredients into dry ingredients and mix until just combined. If you prefer a slightly thinner pancake, as I do, you may want to add another 1/4 or 1/2 cup of water to get a thinner consistency. If you prefer a thicker pancake, leave the batter as is, just know that it will take a bit more time to cook all the way through.
- Heat frying pan (or pans- I use two at once) to medium heat and melt a spoonful of your choice of oil on them. I prefer butter or coconut oil. Pour batter in small circles (about 1/4 to 1/3 cup batter for each pancake) onto the pan. Flip when bubbles begin to appear in the middle of the pancake. Pancakes ready to be flipped. Give them a couple of more minutes on the other side and remove when both sides are golden brown.
- I like to keep the oven on low (around 200 F) and store my pancakes in a casserole dish with a lid on to keep them warm.
Makes about 4 dozen thinner pancakes, or 2-3 dozen thicker ones.
Recipe by Keeper of the Home at https://keeperofthehome.org/pumpkin-spice-pancakes-a-perfect-winter-breakfast/