from scratch, filling pumpkin-raisin pancakes
I always make pumpkin pancakes starting in September to remind me of all the great Fall foods to come.These are a little thick but rich w/ pumpkin, while the raisins give a nice chewy, sweet contrast. I've been making these for over 30 yrs w/ variations but these are the favorite hands down.So good, u don't even need the syrup!!
yield
8 serving(s)
prep time
10 Min
cook time
5 Min
method
Stove Top
Ingredients For from scratch, filling pumpkin-raisin pancakes
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1 cflour
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1 cwhole wheat flour
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2 tspbaking powder
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1 Tbsppumpkin pie spice
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1/2 tspground cinnamon
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1/4 tspground nutmeg
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1 pinchsalt
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2 Tbspmelted, unsalted butter
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1-1/2 cmilk, i used 1%, but you can use whole for more denser pancakes
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1 cpumpkin puree
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1 lgegg
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1 tspvanilla
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1 Tbspapple cider vinegar or u can use white vinegar
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3 Tbsplight brown sugar
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1/4 csugar or stevia, which is what i used.
How To Make from scratch, filling pumpkin-raisin pancakes
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1Place both flours, baking powder, spices and salt into a sifter, over a large bowl and sift twice.
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2In a medium bowl, whisk together butter, milk, pumpkin puree, egg vanilla, vinegar and both brown sugar and sugar or Stevia.
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3Add in flour mix to pumpkin mix and whisk until just combined. Let sit for 5 minutes. Spray a medium size pan over med-high heat. Once hot, scoop 1/4 cup batter into pan, ( u can scoop several scoops into pan, just make sure they stay separated.) Cook until bubbles form, then flip over and cook another 20 seconds or until lightl brown. Serve w/ real maple syrup.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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