Pumpkin Pancakes

These pancakes make a wonderful breakfast for Thanksgiving morning- or any morning for that matter.

I want to be honest with you from the start. I made these pancakes with cooked butternut squash and not pumpkin. They were terrific.

Many winter squash can be used just like pumpkin in cooking. The problem is that when I post a recipe as “squash” instead of pumpkin, people get confused. Perhaps they are thinking summer squash, like zucchini.  Maybe the word pumpkin just conjures up a clearer image.

The pancakes were really good, and isn’t that what matters?

I make my own baking mix, and that is what I used as the base for the pancakes. You can just buy a mix, like Jiffy or Bisquick, if you prefer. The pancakes are light and fluffy, with a nice “pumpkin” flavor. We had them with warmed maple syrup, but they would also be nice served with powdered sugar or perhaps a fresh berry syrup. They would make a nice Thanksgiving Day breakfast, too.

“Pumpkin” Pancakes

2 c. baking mix – like Bisquick or Jiffy Mix – I make my own*
3 T. brown sugar
2 t. cinnamon
1 t. nutmeg
1 1/2 c. evaporated milk
1 c. pureed pumpkin or winter squash
2 eggs, beaten
2 t. vanilla

Combine dry ingredients in mixing bowl and set aside. Whisk together wet ingredients and stir into dry ingredients. Lightly grease a skillet and cook over moderate heat. Use about 1/3 c. of batter per pancake. Turn when edges appear dry. Makes 16.

*Chef Pastry Mix/ Biscuit Mix

8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening, butter or coconut oil*
Sift dry ingredients together 3 times. Cut in shortening, butter or coconut oil  to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.

* I use coconut oil and store in the fridge. If you use butter or coconut oil- you have to keep in the fridge.