Pumpkin Pancakes – Seasonal, Not Salacious!

I know what you're thinking. I'm in the pocket of Big Pumpkin, and have been using so much canned pumpkin lately, not because I like it so much, but because I'm being paid to. I wish! (Big Pumpkin, call me ;-)

No, the truth of the matter is, I'm simply using the time-honored strategy of turning any recipe into a "holiday recipe" by adding some pumpkin. It really does work – whether chili, bread, soup, or cookies – just plop in a spoon or two of pumpkin, and you are in seasonally appropriate heaven!

Here we are taking a very standard pancake recipe, and with the addition of pumpkin, and a few classic pumpkin pie spices, have turned it into what would be a memorable holiday brunch item.

I also have it on very good authority that this works quite nicely as a winter breakfast-for-dinner special. I hope you give it a try soon. Enjoy!

Pumpkin Pancakes Ingredients

Mix in one bowl:

2 cups all-purpose flour

2 tablespoons brown sugar

1 tablespoon white sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon table salt

Mix in another bowl:

1 cup pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1 egg

1 1/2 cups milk

2 tablespoons vegetable oil

2 tablespoons lemon juice

2 teaspoon grated lemon zest

Combine and make pumpkin pancakes!