Dan – “What are you making?”
Me – “Mini pumpkin pancakes, for the kids”
Dan – “Why pumpkin? Pancakes should just be plain”
Me – “Really, Dj? – then don’t eat them”
Oh, Dan. If he only zipped his lips for a few more minutes until my batch was made and he gave them a try. Because, let me tell you, he ate his words. He snatched a mini pumpkin pancake and couldn’t believe how good they were, and how moist they turned out (seeing they are whole wheat).
What woman doesn’t enjoy being right? I know I do! This batter makes a large batch, which is perfect for freezing all of the left overs and keeping them on hand to heat up for a fast morning breakfast.
I used a small cookie scoop to portion these so the boys would feel extra special to receive these bite size beauties. Be sure to make these soon. With fall coming near, they are a nice addition to breakfast, or dinner if you live here.
By the way, check out this blog:
A Beautiful Mess
a hip blog with their own App’s you can purchase to help make your pictures even more neat like the one above! I am obsessed.
See?
Keep it plain
Or make it cute.
Now, back to the recipe!
INGREDIENTS:
- 3 cup whole wheat flour
- 3 Tbsp baking powder
- 1 tsp kosher salt
- 3 Tbsp sugar
- 1/2 heaping tsp cinnamon
- 15 oz pumpkin puree
- 2 eggs
- 3 tsp maple syrup
- 2 cup milk (whole or 2 % or soy or almond)
- 3/4 cup plain applesauce
DIRECTIONS:
In one large bowl, whisk together the flour, baking powder, salt, sugar and cinnamon.
Add the pumpkin, eggs, maple syrup, milk and applesauce. Start stirring, until everything is fully incorporated. Make sure not to over work the batter, keep it fluffy!
Over a griddle, or large sauce pan, on medium-low heat, melt a teaspoon of butter. Use a mini cookie scoop and plop the batter onto the pan, forming tiny circles. Watch closely, they will only need 2 minutes or so on each side.
Continue to make the pancakes until you run out of batter. I simply placed cooked pancakes on baking sheet to the side to keep things moving smoothly!
If you are freezing them, let them cool completely. Store them in an freezer gallon size bag. I put parchment paper in between two layers to utilize the space. When ready to eat again, simply grab the portion of your choice and microwave until warmed through. (Each microwave is different, ours took less than one minute)
Yum Yum! Eat them up! The boys ate theirs with “apple fries” – which stressed Brody out because he wanted apples, not fries. Way to try to be creative mom, just confusing the kiddos!
Recipe inspired from: