Pumpkin Pancakes

21 Jan

Rafe and I are having a “honeymoon weekend” where we don’t make plans with other people and just spend time with each other. I really needed it. After getting working out together and getting a haircut (I really needed one), I whipped up some pumpkin pancakes, which I had been meaning to make for a while now. I made them slightly healthier– skim milk, only one tbsp of canola, and pumpkin (mmm).


They were delish! We melted some blueberry jam in the microwave and just poured it on top instead of syrup. Yum. Alternatively, you could add some chocolate chips and just go with butter and syrup instead.



  • 1 1/4 c flour
  • 1 tbsp splenda sugar blend
  • 2 tsp baking powder
  • plentiful dashes of cinnamon, nutmeg, ginger, and cloves
  • 2 dashes salt
  • 1 1/4 cup skim milk
  • 1 egg
  • 1 tsbp canola oil
  • 1/3 to 1/2 c pumpkin puree


  • Whisk all the dry ingredients together in a large bowl
  • Whisk all the wet ingredients together in a separate bowl
  • Fold the wet ingredients into the dry bowl, adding slightly more milk if the consistency is too thick
  • Cook pancakes on a non-stick skillet or crepe pan
  • Eat with pleasure

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