what better way to start your halloween day out with than pancakes! i actually made these for my kids on saturday because we were celebrating all the halloween festivities over the weekend. these pancakes were a HIT. i've never seen my kids eat so many at once! i'm not a huge fan of pumpkin but they were sooooo good and moist it was hard to resist.
- 1 1/4 cups all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 + 1/8 teaspoons all spice
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 1 cup milk**
- 6 tablespoons pumpkin puree
- 2 tablespoons butter, melted
- 1 egg**
1. stir together flour, sugar, baking powder, cinnamon, all spice, salt, and cloves in a medium bowl.
2. whisk together milk, pumpkin, butter, and egg in a separate bowl. fold this mixture into the dry ingredients.
3. melt butter in a skillet over medium heat.
4. pour 1/4 cup batter for each pancake and cook approx 3 minutes per side
5. serve with butter maple syrup!
*adapted from martha stewart*
**i used regular almond milk for the milk which is WAY less in calories than cow milk. also, i did not use an egg. i used ground/milled flax seed. flax seed is a great egg replacement and it's really good for you. just use 1 tablespoon flax and 3 tablespoons water. i also didn't use all the butter, i ended up using maybe 1 tablespoon if that. i have a really good nonstick pan so it's pretty pointless to throw all that butter on it.**
(to make the shaped pancakes i put the batter in a restaurant style squeeze bottle)
i also have another delicious pancake recipe for yall.. but it's not as healthy as the pumpkin pancakes. cinnamon reminds me of fall and it was quite nippy this morning, so i whipped some cinnamon roll pancakes up for them while me and daddy enjoyed some breakfast burritos.
(i may or may not have eaten multiple bites off the kids plates and been sad that i choose to eat a delicious breakfast burrito over these pancakes, seriously, they are THAT good.) (i also recommend eating these pancakes while watching Matilda, my kids think it made them that much better! lol)
i used this recipe: http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/
i do have a few suggestions for the recipe. you do not, i repeat, DO NOT need the cream cheese glaze unless you 1. want diabetes, 2. end up in a sugar coma, or 3. all of the above. =). the cream cheese glaze is just down right naughty of you if you decide to do it!
the recipe yields 4 pancakes, it actually made 4 large pancakes and 2 medium pancakes.
i had a lot of cinnamon swirl filling left over. i'm willing to bet that you could cut the butter and sugar in half and only use 2 teaspoons of ground cinnamon. i haven't tested this theory yet, so don't hold me to it. the next time i make these i'll def test it out.
also, even if you wait til your pancakes set a little before adding the swirl, the swirl is still going to run everywhere because it has butter in it. the butter melts when it hits the hot pancake...duh! lol it's okay if it runs all over your pan, it'll eventually get stuck somewhere on the pancake.
i served these with MAYBE a tablespoon of maple syrup for 1 large and 1 medium pancake and that was plenty. i even had a few bites without maple syrup that tasted heavenly. trust me folks, you want to make these asap!