Plump Pumpkin Pancakes

(4 servings)

  • 2 and 1/2 cups flour
  • 1 and 1/4 cup of buttermilk
  • 1 teaspoon salt
  • 1 and 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 cup pumpkin puree
  • 2 Tablespoons brown sugar - optional
  • 1 large beaten egg - optional*
Measure flour into bowl and add other dry ingredients. Then stir in buttermilk and add the pumpkin (and beaten egg if using). Mix Well. Make in well heated skillet, until golden brown.

* The egg helps the pancake hold together better, but you can make the pancakes without it if you're on an egg-free diet. They' just be more tender.

A nice touch is to use a pumpkin cookie cutter to make your pumpkin pancakes in the shape of a pumpkin.

Mr Breakfast would like to thank mnamullins for this recipe.

Recipe number 693. Submitted 10/8/2002.