Pumpkin Pancakes

More pumpkin! Well think about it, I only used 1 cup in the muffins, so I still had a cup left from the can... enter in pumpkin pancakes for dinner!! I'm all over breakfast for dinner, you should be too, easy, fast, delicious, what's not to love?!


Whole Wheat Pumpkin Pancakes
1 C. whole wheat flour
1/2 C. all purpose flour
1 t. baking soda
2 t. baking powder
dash salt
2 t. ground cinnamon
1 1/4 C. skim milk
1 C. canned pumpkin puree
2 eggs
2 T. oil (I used canola)
1 t. vanilla
2 T. agave

1. In a large bowl, whisk together the dry ingredients (whole wheat flour through cinnamon). In a separate bowl, whisk together milk through agave.

2. Pour wet ingredients into dry and mix until combined but don't over mix.

3. Pour 1/2 cup of batter into a hot greased pan and let cook until edges start to firm and bubbles start to show up, flip and continue cooking until done.

4. Serve with REAL maple syrup and enjoy!

Do you do breakfast for dinner? What do you love to make? My other favorites are crepes, and taylor ham and eggs! YUM!

Tweet Pin It

Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.