In recent weeks I’ve been trying to come up with different ways to incorporate pumpkin into recipes and yesterday morning, I made pumpkin pancakes.
They turned out pretty dern good so I thought I’d share.
Normally when I make pancakes or waffles I use Bisquick. I use to make them more from scratch using flour but somewhere along the line I switched over to Bisquick and since it hasn’t let me down yet, haven’t looked back.
So why pumpkin? I’m glad you asked!
Aside from the fact that this time of year seems to scream all things spice and pumpkins, how you ever considered how healthy pumpkin actually is?
I figured on the beta-carotene because of the color and guessed it was a low calorie, no fat sort of vegetable but I didn’t realize it was so high in fiber, protein, Zinc, potassium and Vitamins A & C.
I’m definitely going to be making a place in our veg garden next spring to grow pumpkins!
I’m pretty much thinkin I don’t have to tell you how to make pancakes so I’m just gonna provide the recipe I came up with.
- 2 1/3 cups Bisquick
- 1 cup canned pumpkin
- 1 cup milk
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 2 eggs
I think I’ll try pumpkin bread this weekend.