Pumpkin Cranberry Pancakes
- Ready In:
- 15mins
- Ingredients:
- 12
- Yields:
-
3 pancakes
- Serves:
- 1
ingredients
- 1⁄2 cup pumpkin pie filling or 1/2 cup canned pumpkin (can use homemade, make sure it is thick-thick like canned)
- 2 -4 tablespoons skim milk, as needed
- 1 egg white
- 1 1⁄2 teaspoons oil (I use corn oil)
- 1⁄2 cup whole wheat flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1 dash salt
- 2 teaspoons brown sugar (if using pumpkin pie mix, omit this)
- 1 tablespoon chopped walnuts, as needed
- 3 tablespoons dried cranberries, as needed
- pumpkin pie spice, if using canned pumpkin or homemade pumpkin instead of the pumpkin pie mix
directions
- Heat up your griddle to 325 degrees F.
- Mix the pumpkin, about 2 tablespoons milk, egg white and oil in a small bowl, beat until frothy.
- In a large bowl, mix the flour, baking powder and soda, salt and brown sugar (if using).
- Add pumpkin mix to the dry mix.
- Mix until combined.
- You may need more milk to make a"pancake batter" not too thick and not too runny.
- Let it sit for a minute or two.
- Pour batter slowly onto griddle, I end up with three pancakes.
- Sprinkle each with walnuts, pumpkin pie spice (if using) and cranberries.
- Flip after the bottom turn golden, turn pancakes and let the other side get golden.
- These are really fluffy and light pancakes.
- Serve with some heated maple syrup and margarine.
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RECIPE SUBMITTED BY
Shannon Holmes
Petersburg, Virginia
I am a vegetarian and I love to cook. I have been trying to incorporate whole wheat into my baked goods and have been eating much healthier foods. I really don't have a favorite cookbook, I mainly try different recipes out on the internet.