I came up with this PUMPKIN PANCAKE recipe years ago and it remains a favorite in our house! Every Fall I wait for that first cold and rainy day and we have pumpkin pancakes for dinner! Paired with some bacon and homemade, baked apples, the meal couldn’t be more cozy, more filling and it couldn’t be easier to make! L likes to eat hers with her hands…with a couple apple slices folded inside of a pancake it’s like a little taco! At times, I’ve made three or four huge pancakes, layered baked apples in-between, and served this up as a Pumpkin-Apple Cake! Such a yummy side to a fall soup or stew!
- 1 cup flour
- 1 tsp baking powder
- 2 Tbsp brown sugar
- 1/4 tsp cinnamon
- dash of ginger and/or nutmeg
- 1/2 tsp salt
- 2 eggs
- 1 cup plain, fat-free yogurt
- 1/2 cup canned pumpkin
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla
- 1 box raisins (2 oz.) optional
- 3/4 cup milk or water
Mix dry ingredients thoroughly in a large mixing-bowl w/ hands or spatula.
In a separate bowl, combine eggs, pumpkin and liquid ingredients. Beat well.
Make a small well in center of dry ingredients and slowly beat in the liquid ingredients. Beat until contents are thoroughly mixed, but not too long. Add additional water to desired consistency. Stir in raisins with a spatula (optional).
Spray a large skillet lightly with non-stick cooking spray. Put over medium heat. Pan is ready when water droplets quickly sizzle and evaporate.
Serves 2-3. Yummm!!! Enjoy!!!