Whenever I eat pancakes, I’m reminded of how grateful I am to have made peace with all food including carbs. I used to think all carbs (especially the white ones) were bad, fattening, empty calories, etc.
But I craved them alllll the time (partially because I was chronically under-fueling) and when I finally caved I went overboard then felt so guilty which only made it worse and confirmed my belief that carbs were the enemy.
NOT ANYMORE! It’s mind blowing to me how normal carbs are now and how much I enjoy their amazingness! Food relationship matters, you guys!
Okay, I’m stopping this rant before it gets out of hand. Now about these pumpkin pancakes: I finally was able to find some canned pumpkin after it being unavailable for a while. The wait was worth it though!
These pancakes are soft, spicy, and delicious. If you want to kick it up a notch, grate or chop an apple and add it to the batter! Yum.
This recipe makes about 8, 5-inch pancakes. If you don’t finish them right way, they freeze really well and are delicious toasted!
- 1 ½ cups flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 egg, beaten
- 3 tablespoons vegetable oil
- 1 tsp vanilla
- 1 ½ cups milk
- ½ cup pumpkin purée
- Mix together dry ingredients (sift the flour for fluffier pancakes)
- Add wet ingredients and stir just until combined (avoid over mixing to maximize fluffiness)
- Lightly grease a skillet or griddle and make them pancakes!
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