Pumpkin Pancakes

These are DEFINITELY not layered to hide a missing bite from the bottom pancake.

Ever since my 7th grade hobby of baking fat-free cakes (with green food coloring), I've had a habit of over-healthifying my baked goods. This habit has led to many years of eating hockey-puck-like pancakes, laden with oats and flax meal and applesauce, and sometimes no flour. But now that mornings are occupied with baby, and it seems we might have pumpkin pancakes a total of one time this season, it seemed like a better idea to just make them taste good. Within reason, of course, so I worked from this EatingWell recipe. It uses whole wheat flour, minimal sugar, and includes a note suggesting that one might add oats or flax seed. But no additions for me this time.

And whaddaya know? Actual fluffy pancakes. Finally.

I like the large amount of pumpkin in these. Sometimes pumpkin pancakes don't have enough pumpkin for my liking. These had a ton, and the texture is really smooth and rich as a result.

The Recipe (serves 2-3):

1 c pumpkin puree

1 egg

1 1/2 c buttermilk (I substituted almond milk with a splash of lemon juice)

2 tb canola oil

1 tb sugar

1 tsp vanilla extract

1 1/2 c whole wheat flour

2 tsp baking powder

1/2 tsp pumpkin pie spice

1/4 tsp baking soda

1/4 tsp salt

Combine wet ingredients. Add dry ingredients and mix just enough to combine.
Let batter sit 10-15 minutes.
Cook in non-stick skillet over medium heat.

The Verdict:

Overall grade: A-

Overall reason: Fluffy, rich, and delicious

Time to prepare: 30 minutes

Husband quote: "It seems like you don't want a pun." "I don't." "... They're really good."

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