Pumpkin Pancakes

Or waffles!

So after Halloween I had a pumpkin that never got carved. I didn't want it to go to waste so I decided I'd try making my own pumpkin puree. It made a lot of pumpkin that I put in the freezer. I made lots of pumpkin stuff (some other recipes I need to blog) and used it all up. Most of the puree probably went to pancakes or waffles though! I have two recipes that I want to share for this. I like to have these with buttermilk syrup and whipped cream. If you want to get really crazy, I love mine with chocolate chips!

For your Suzy homemaker days a recipe from scratch:

Pumpkin Pancakes

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine. If too thick for your liking, add more milk.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Recipe using Krusteaz pancake mix:

Pumpkin Pancakes - Krusteaz
With Maple Whipped Cream

Pumpkin Pancakes:
2 cups Krusteaz Buttermilk Pancake Mix
2 tablespoons brown sugar
1 1/2 teaspoons pumpkin pie spice
1 1/4 cups cold water
1/2 cup canned pumpkin

Maple Whipping Cream:
1 cup heavy whipping cream
2 tablespoons maple syrup
ground cinnamon (optional)

For Pumpkin Pancakes: In medium bowl, stir together pancake mix, brown sugar and pumpkin pie spice. Add water and canned pumpkin. Stir with a whisk until blended. If too thick for your liking, add water. Pour slightly less than ¼ cup batter per pancake onto lightly greased and preheated 375°F griddle (medium heat). Cook 1-1 ¼ minutes per side, turning only once.
For Maple Whipping Cream: In a chilled bowl, beat whipping cream and maple syrup until stiff. Serve pancakes with a dollop of maple whipping cream and a sprinkle of cinnamon, if desired.