Hearty Pumpkin Pancakes

Fall and winter are the perfect time to incorporate pumpkin into your menu. Our family appreciates the versatility of this fruit ( seen by most as a vegetable) as evidenced by Pumpkin Cake which has replaced pumpkin pie at Thanksgiving and Pumpkin Fluff , a low fat and low sugar appetizer served with apples and graham crackers is  recommended  and prepared by our daughter, the registered dietician. Our newest addition to the pumpkin-fest is the pumpkin pancake.  I took a delicious recipe made with white flour and tweaked and tweaked until I came up with this whole wheat version ( I'm always on a quest for healthy and yummy). This recipe makes about 8-10, 4 inch pancakes.


In one bowl mix the following:

1 1/4 c whole wheat flour

1 t pumpkin pie spice

1/2 t salt

2 t baking powder

2T sugar ( or Splenda if you cut sugar whenever you can)


In a separate bowl, mix the following:

1 +1T milk

1 egg

1 t vanilla

2 T melted butter

7 T pumpkin

Fold liquid into bowl with dry ingredients. Using a 1/3c, pour onto a hot griddle. Flip, when top side appears somewhat dry. These pancakes are nice and dense. They stick to your ribs and hold you for several hours.

My family  loves these  because they taste good but I  love pancakes because they they're like fingerprints, no two are alike. Each one swirls just a little differently from the one sizzling just beside it.

You're fingerprint is your mark of uniqueness. No one else looks like you, laughs like you or has a birthmark in the same place as you. Your hips or the texture of your hair may not be exactly to your specifications but you can be certain that there are things about you that others admire. Are you the organizer that  scattered women can't survive without or  the one with witty sarcasm that keeps the office in stitches?

I hope the next time you cook up a pancake, you'll check out how special each one is, then think about yourself and remind yourself that your swirls are practically perfect!