Sparkle Kitchen

Sparkle Kitchen: Pumpkin Ginger Pancakes

Last month, in the Martin & Sylvia story “Holiday Delight”, Momma served the children “Pumpkin Ginger Pancakes”.

Did it set you to wondering: what luscious breakfast this could be?

Thanks to an email from Sarah, a Sparkle subscriber, requesting the recipe, we are sharing it today!

This recipe is really easy – easier than you’d think, given it’s gourmet name. And easier still if you want to use pancake mix! Add the right spices and a little cooked pumpkin, and you have gourmet breakfast for all.

(Here they are served with our Honey Thyme Apricot Jam!)

Pumpkin Ginger Pancakes

(makes 10-12 small pancakes)

Ingredients

1 cup flour (we used King Arthur Gluten Free flour mix, and added ¼ cup more)

2 teaspoons baking powder

½ teaspoon cinnamon

½ tsp. nutmeg

½ tsp. ground ginger

¼ tsp. salt

2 tablespoons maple syrup

1 cup milk (we used unsweetened almond milk)

1 teaspoon vanilla

2 tablespoons melted butter

1 large egg

½ cup canned pure pumpkin

½ cup mashed banana (about 1 large)

Directions

In a large mixing bowl, whisk together the flour, baking powder, salt and spices. In a separate bowl, mix the milk, maple syrup, vanilla, melted butter and egg with an electric mixer. Add in the pumpkin and mashed banana, and mix until well combined.

(NOTE: If I am using a pancake mix, I would eliminate the baking powder and salt, and add liquids and eggs per the baking mix instructions. I would still add the spices, vanilla, pumpkin and banana.)

Over medium heat, melt some butter or oil on a skillet or heavy pan. Using a small ladle or ¼-cup measuring cup, scoop batter onto hot pan. Cook until bubbles begin to appear on top of the pancake, then flip and cook until golden on both sides, about 2-3 minutes per side.

Serve warm with maple syrup!

Download the recipe HERE

--- If you liked this recipe, here are others you might enjoy: - Birthday Pancakes - Flower Petal Pancakes - Peach Pecan Pancakes

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