I realize that Pumpkin season has passed, being January and all, but I had a leftover can of pumpkin in my pantry that stared me in the face every time I opened the cabinet and it had to go. This is the first recipe that came to mind (take THAT pumpkin!) Who says you can’t have pumpkin all times of the year anyway?
If you love pumpkin pie, you’ll love these pancakes too! It’s like eating pumpkin pie for breakfast (which, my family always did after the holidays but that’s a different story…) These are great served by themselves with warm maple syrup but they’d be great with toasted pecans, chocolate chips or spicy applesauce as well.
1/2 teaspoon (pumpkin pie spice|http://allrecipes.com/recipe/pumpkin-pie-spice-ii/)
A heaping 1/4 cup canned pumpkin
1 1/2 tablespoons brown sugar
1 cup 1% or almond milk
1 large egg
2 large egg whites
1 teaspoon vanilla
Mix all dry ingredients in a bowl. Combine all wet ingredients in a smaller bowl and whisk until smooth. Combine wet ingredients with dry ingredients and mix until there are no more dry spots. Do not over-mix, lumps are okay! Add a bit more milk if your batter seems too thick. Thick batter will result in thick, dense pancakes (nobody likes eating hockey pucks for breakfast!) Add more flour if your batter is too thin.
Heat a large skillet or griddle to medium heat. While the griddle is heating, spray a light coating of cooking spray on the griddle and pour 1/4 cup or so of pancake batter, filling the griddle with circles of pancake batter. When the pancakes begin to bubble, take a pancake turner and check the bottoms of your pancakes. They are ready to flip when the bottom is golden brown and the pancakes has fluffed up. Flip the pancakes and cook for another couple of minutes, until the underside is golden brown. Remove the pancakes from the griddle and keep warm (either in a low-heated oven or cover with a warm kitchen towel). Repeat these steps with the remaining batter. Serve hot with maple syrup and/or spiced applesauce.