Thursday, November 29, 2012

Homemade Pumpkin Pancakes

While Thanksgiving may be over, you can still find pumpkins and butternut squash out there to cook with (well at least for a little longer).  And although this recipe doesn't use fresh pumpkin, but instead canned organic pumpkin puree, you can absolutely substitute with fresh pureed pumpkin too.

I decided to make these pancakes on Thanksgiving morning actually to kick off our day of indulgence the proper way.  Making my own pancake mix, which was easy enough (see simple
recipe), and then eyeballing the pumpkin puree at about a 1/3 of a cup for 2 servings.  It was jut enough too, as it didn't overpower the pancakes with pumpkin flavor, but still gave them that fall, comforting feel.  I sprinkled the top with a dash of cinnamon, also helping to decorate the plate, and then finally dressed it with a modest helping of Canadian maple syrup.  You can also use chunky preserves or a fruit compote on top such as an apple or pear.

The whole thing was wonderful to enjoy with a big mug of coffee and your loved one.
Homemade Pumpkin Pancakes recipe, courtesy of the Food Network


  1. Tasty! I was wondering what to do with my leftover canned pumpkin. Now I have my breakfast planned for the weekend.



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