pumpkin pancakes

In breakfast, brekkie, brunch, culinary experiments on 10.10.11 at 2:54 pm

pumpkins & spice, and everything nice… happy thanksgiving, everyone!

today is a special holiday in canada — thanksgiving day — when we gather together to give thanks, and share good times and good food with family and friends. i’m so thankful for all the wonderful people and experiences in my life. and one of things that i’m thankful for this year is my newfound love of cooking! so i’d like to thank my fellow foodie bloggers out there who inspire me everyday to continue on my culinary adventures. special thanks to caroline at sweet caroline’s cooking for the shoutout with the versatile blogger’s award. :)

here are some of my fave reads for foodie inspiration… i’ll keep updating my blogroll, as i stumble upon more fantastic reads in the foodie blogosphere. happy reading!

the latest foodie inspiration has me jumping on the pumpkin bandwagon along with fellow bloggers caroline & greg… cheers and enjoy some delish pumpkin pancakes! gobble, gobble! :)

for thanksgiving brunch today, mom made some fantastic pumpkin pancakes. here’s the simple recipe, adapted from a save-on-foods grocery flyer.

the pumpkin batter:
combine the following ingredients in a large prep bowl:
– 2 cups all-purpose flour (for a healthier alternative, you can substitute 1 cup for whole-wheat flour)
– 1 tsp baking powder
– 1 tbsp organic cane sugar
– 1.5 tsp cinnamon
– 1 tsp salt

whisk together following ingredients in a small prep bowl:
– 1.5 cups skim milk
– 1 cup of canned pumpkin puree
– 2 egg yolks
– 1/4 cup vegetable oil

(tip: for a lower-fat version, you could reduce the amount of vegetable oil and substitute a portion with applesauce or plain, low-fat yogurt to add moisture to the batter.)

– beat egg whites to form soft peaks and fold into pumpkin batter

batter up!
(lol – sorry, i couldn’t resist the pun. ;)
– melt 1 tsp butter in a large pan on medium heat
– pour a small portion of pumpkin batter in the pan
– when bubbles start to form on the batter, flip the pancakes to cook on the other side til lightly browned
– yields approx 10-12 pancakes

food styling:
– stack 2-3 pancakes on a plate
– drizzle w/ pure maple syrup
– garnish w/ fresh blueberries
– pairs nicely w/ a cup of your fave coffee

  1. Thanks for the shout outs! You’re too sweet. I’m glad you joined us on the pumpkin band wagon…it’s a good place to be. These pancakes sound delicious. Much better than the breakfast I ate this morning!


  2. Yum, that looks delicious! I’m a fan of anything pumpkin this time of year :-)


  3. Aww, thanks for the shout out! You post some amazing stuff. I always like coming here!


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