This yummy breakfast option would also work with pureed butternut squash or even sweet potatoes.
Adapted from MotherThyme.com
1 1/2 cups whole wheat flour (I prefer King Arthur brand)
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 teaspoons pumpkin pie spice
1 1/4 cups milk, plus more to adjust batter consistency, if needed
1 cup pumpkin puree
1 large egg
2 tablespoons butter, melted
- Sift flour, baking powder, sugar, salt, and spices together into a large bowl. Make a well in the center and add the remaining ingredients. Mix together until just combined–do not overwork the batter.
- Allow batter to rest for 10 to 15 minutes while you preheat the (greased) griddle or skillet over medium heat. If, after the rest period, the batter is too thick to pour easily from the spoon, add enough extra milk to achieve desired consistency (the first time I made this recipe I ended up having to spread the batter into circles in the pan, and the finished pancakes were super heavy). Pour batter onto hot pan and cook until bubbles begin to form on the surface. Flip pancakes over and finish cooking a few more minutes until golden on the underside. Serve hot.