If you’ve read Cali’s bio, you will know how much she LOVES pancakes. Most of the time my freezer is stocked with our favorite homemade buttermilk pancakes (recipe to come!), but because of the holidays and because of my chef friend, Aubrey, we indulged in some pumpkin pancakes instead. I did make a couple of minor changes, but I will give you the original recipe along with the changes I made. You can choose for yourself which route to go. One of the changes I made was to use coconut oil instead of vegetable oil. After talking with a few friends and reading up on a few sites, I decided substituting in coconut oil would be a great, healthy alternative. I also took half of the all-purpose flour and substituted it with whole wheat pastry flour. Everything else I left the same. I lost count of how many Cali had this morning. Either her stomach was an endless pit, or these puppys are really THAT good!!
Note* If you do not have pumpkin spice mix at home, combine 1 tbsp +1 tsp ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground nutmeg to make 2 tbsp of mix. For the recipe below, you will need 2 tsp of that mix, leaving you with just over a tbsp for the next time.
1 3/4 cups milk
1 cup pumpkin puree
2 tbsp vegetable oil or coconut oil
2 cups all-purpose flour or 1 cup all-purpose flour + 1 cup whole wheat pastry flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin spice mix
1/2 tsp salt
In a bowl, combine milk, pumpkin, egg, and oil. Combine flour, brown sugar, baking powder, baking soda, pumpkin spice mix and salt in a separate bowl.
Stir dry mixture into the pumpkin mixture, stir to combine; do not over mix. Heat a lightly oiled griddle or frying pan over medium high heat. Add 1/4 cup of batter for one pancake onto the griddle. Brown on both sides and serve hot with maple syrup.