It’s officially my wedding week! Meaning my “diet” has basically gone out the window. Along with my mind… We’re leaving for a week for our wedding, so we’ve been doing our best to clean out the fridge of all perishables. We did too good of a job of consuming any and all fruits / veggies etc, so last night’s dinner had to be crafted from one half can of pumpkin and a couple of eggs. The winner winner non chicken dinner was Pumpkin Walnut Pancakes with Maple Syrup. I LOVE having breakfast for dinner, so I had no complaints.
These pancakes were light, fluffy, and pumpkin-y. They were more savory than sweet, so they weren’t too dessert like when you added the maple syrup to them. I would highly suggest making these for breakfast, brunch or (in my case) dinner.
They were really easy to make, and took less than 20 minutes to whip up. Easy meals are my favorite, and I will definitely be making these again.
Pumpkin Walnut Pancakes with Maple Syrup
- 1 c flour
- 1 1/2 tbsp brown sugar
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 c pumpkin
- 1 egg, beat it separately before adding to mixture
- 1 tbsp butter, melted
- 1 c milk
- 1 tsp pumpkin spice
- 1 tsp vanilla
- 1/4 c chopped walnuts (optional)
- In a medium sized bowl, add the egg to your melted butter and mix together.
- Mix in the pumpkin, vanilla, brown sugar, and milk until smooth.
- In a separate bowl, combine your dry ingredients (excluding the walnuts).
- Add your dry ingredients to your wet ingredients, and mix until just combined (the batter will be lumpy).
- Fold in your walnuts.
- Over medium heat, add butter to a medium sized skillet and when the butter has melted, pour about a ½ cup of batter.
- Cook until you begin to see air bubbles in the batter, then flip your pancake.
- Continue to cook until the other side has lightly browned.
- Remove from the heat and repeat the process with your remaining batter.
- Top with butter & maple syrup and serve!