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Pumpkin Pancakes: A Tasty, Healthy Way to Start the Day

January 3, 2013


Pumpkin Pancakes

Give your pancakes a tasty nutritional boost by stirring in some pumpkin purée left over from baking pies. Hot off the grill, these especially light pancakes are served with chopped pecans and a slice of smoked Alaskan salmon.

Pumpkin pie is practically a staple at our Thanksgiving and Christmas meals. Easy to make and inexpensive (pumpkins can generally be had for pennies per pound), pumpkin is also one of the more healthful pies. In fact, we sometimes have a slice sans whipped cream along with an egg for breakfast. But what to do with the leftover pumpkin purée, particularly if all you have is a cup or so? One of our favorite solutions is pumpkin pancakes. Use the same spices you would with pumpkin pie, hold the sugar, and you’ve got a great start to your day!

Pumpkin Pancakes 

Ingredients (4 medium-sized pancakes):

  • 1/2 cup pumpkin purée (or use butternut squash)

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