I love pancakes. I’ve posted about Sweet Zucchini Pancakes, but haven’t (yet) included some of my favorite pancake recipes.
When Justin and I visited Logan Turnpike Mill in North Georgia, which I’ve written about before, we purchased an excellent Three Grain Pancake and Waffle Mix. This is one of the best mixes I’ve ever tried; it made tremendous pancakes and waffles. I loved putting pecans in the waffles.
But we ate it up.
These pumpkin pancakes are good, however, and you’ll get a little vegetable in your breakfast, which is also a good idea. Oh, and the best thing? There’s no oil or butter in these pancakes, so you can put some butter on top when you’re eating them.
2 C. whole wheat pastry flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground ginger
1/2 t. salt
3 large eggs
1/3 C. honey
1 1/2 C. milk
1 C. pumpkin puree or canned pumpkin
1/2 t. vanilla extract
Whisk together the dry ingredients in a bowl.
Beat together eggs and honey. Add milk, pumpkin, and vanilla, Stir egg mixture into flour mixture with a spatula.
Heat a cast iron skillet; add a little fat or oil. Spoon batter onto the skillet for each pancake. Cook 2-3 minutes, until bubbles begin to form in the center of the pancake and the sides look dry. Flip and cook 2-3 minutes more, or until pancakes are brown on both sides. Serve warm with syrup.
Serves 6. The batter can also be refrigerated and used the next day if you’re only serving 2-3.