Its a chilly and rainy Saturday morning and we decided to stay in. And whenever we stay in, I like to make a nice breakfast for us.
I still had some pumpkin puree in the freezer that I wanted to use up. And then one day, I came across this recipe from Annie's Eats that I had been saving up and I thought today was a good day to try it out. What a great recipe this was. It very tasty and my daughter loved it. We served this with whipped topping, or pancake syrup, or cinnamon sugar. My daughter liked dipping her pancakes in the whipped topping the best. This is another great way to sneak in something healthy in my daughter's food.
1 1/4 cup all purpose flour
2 Tbsp. brown sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash of ground ginger
dash of ground cloves
1 cup milk
1/2 cup pumpkin puree
1 large egg
2 Tbsp. vegetable oil or melted butter
1) In a medium mixing bowl, combine flour, brown sugar, baking powder, salt and all the spices. Stir to combine.
2) In a small bowl, combine milk, pumpkin puree, egg and oil/butter. Add mixture to dry ingredients and whisk until well incorporated (note: the batter will be a little lumpy).
3) Heat a greased skillet or pan. Pour batter on skillet and cook on both sides until golden brown. Serve warm with maple/pancake syrup, whipped topping, or cinnamon sugar.