So the biggest ever recorded pumpkin was one that was grown in Switzerland and it weighed in at a massive 2323 pounds. According to my rough calculations this would have provided enough pumpkin puree to make about 14,000 of these pancakes. I think even I would have struggled with eating that many pumpkin pancakes, however good they were.
The recipe for these lightly spiced pancakes is a pretty simple one, you mix all the dry ingredients in to the wet ingredients and cook for 5 – 6 minutes. What is not to like with a recipe as simple as that one. What’s more if you have opened a tin of pumpkin puree to make these, you can use the remaining puree to make a batch of spiced pumpkin scones.. Two delicious treats from one tin of puree 
I ate a couple of pancakes for breakfast yesterday, topped with nuts and drizzled with maple syrup and they were great, very tasty and really filling. The rest I put in the freezer. I put disks of grease proof paper between each pancake to stop them from sticking to each other and I wrapped them in foil. This way I can remove them one by one and warm them up in the microwave, for an easy, filling weekday breakfast!
Enjoy!
Pumpkin Pancakes
- Prep Time: 15m
- Cook Time: 40m
- Total Time: 1h
- Serves: 6
- Category: Waffles and Pancakes
Ingredients
- 1 1/4 all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 cup milk
- 1 cup pumpkin puree
- 2 tablespoons melted butter
- 1 medium egg
- 1 teaspoon of vanilla extract
Instructions
- Whisk the milk, pumpkin puree, melted butter and egg together in a bowl until smooth.
- Place the dry ingredients in a separate bowl and mix. Once thoroughly combined, fold the dry ingredients into the wet ingredients and mix until you get a smooth batter. Do not over mix.
- Grease a skillet with butter and heat over a medium heat.
- Spoon 1/6th of the batter into the skillet and spread to make a 6 inch pancakes. Cook for approx 2 - 3 minutes until it has become dry around the outside and it starts to bubble on top. Flip the pancake and cook on the other side until golden brown.
- Serve with chopped nuts, butter and syrup
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