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January 19, 2011

Pumpkin Pancakes

1 1/4 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup milk
1/3 cup pumpkin
2 tablespoons melted butter
1 egg

Mix dry ingredients.  In separate bowl, mix wet ingredients.  Add dry and wet ingredients.  Cook on sprayed gridle. makes (6) 6 inch pancakes.

I am a huge breakfast fan, and I love these pancakes.  Enjoy!


  1. How do you freeze these? Also, how do you heat them after when you get ready to use them?

  2. Brandi -
    After I cook them, I let them cool on a cooling rack. Once cool, I just stack them in a freezer bag. I thought I might have problems with them sticking together - but so far I have not. I just pull out the number I want for that morning.

    To warm them up I just stick them in the microwave (because we usually eat the frozen once when we are in a hurry). The toaster also works. You could also warm them up in the oven - just put a paper towel on a pan & bake them at 350 until warm (probably around 5 min.) Hope that helps!