Pumpkin Pancake Recipe

This pumpkin pancake recipe is just the thing for a special Halloween breakfast! The flavors of pumpkin and cinnamon complement each other perfectly.

Your kitchen will smell wonderful!

You can use canned pumpkin (or squash) or you can make your own puréed pumpkin.

If you are feeling ambitious, make a jack-o-lantern face on each pancake! Just use a small spoon to drop tiny eyes, nose and mouth on the hot skillet. Wait for several seconds, and then spoon batter over the features. When you turn the pancake over, there is a jack-o-lantern face! (Kids love this!)

2 cups/500 mL whole wheat flour

2 tsp/10 mL baking powder

1 tsp/5 mL baking soda

1 tsp/5 mL cinnamon

2 eggs

1 1/2 cups/375 mL milk

1/2 cup/125 mL water

3 Tbsp/45 mL melted butter

1 cup/250 mL puréed pumpkin

In a medium-sized bowl, mix together the flour, baking powder, baking soda and cinnamon.

In a large bowl, beat the eggs. Add the milk, water and butter. Stir to mix well. Add the pumpkin. Mix well.

Add the flour mixture to the egg mixture. Mix well.
Add more water if needed to make a fairly runny batter.

Heat a skillet over medium heat.
When the skillet is hot, spoon batter onto it.

When bubbles cover the surface of the pancake, use a spatula to turn the pancake over.
Cook for a minute or so longer, then remove and serve.

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