I realize there’s a lot of controversy surrounding Christopher Columbus. Should we celebrate the fact that he missed his goal by so much? Was he basically a racist piece of crap that got the ball rolling on the slave trade? Maybe…but I’m glad we have a holiday in his honor because although I had to work, I got to go in about an hour later than usual which allowed me to run 7 miles AND make these pancakes before the work day started. Win.
Angela of Oh She Glows put the pancakes-for-one idea in my head but I put this recipe together on my own. Pumpkin fever has hit me hard, so I used pumpkin and the usual spices, buttermilk, and whole wheat flour to make these light, fluffy, perfect-for-fall pancakes. With a little Grade B maple syrup on top, you’ll have a hard time convincing me there’s a better breakfast out there, especially at this time of year!
Recipe:
makes 2 pancakes
1/4 cup pumpkin
1 egg white
1/4 cup buttermilk
1/3 cup whole wheat pastry flour
1/2 tsp baking soda
pinch salt
2 tsp sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Stir the flour, baking soda, salt, sugar, cinnamon, nutmeg, and ginger together in a small bowl.
In a separate bowl, whisk together the egg white, pumpkin, and buttermilk. Stir into the dry ingredients and stir just enough to moisten everything (there will still be a few lumps and that’s fine).
Heat a skillet over medium high heat and spray with nonstick spray. Pour half the batter into the preheated pan and cook until bubbles appear on the top, about 3 minutes. Flip and cook an additional minute or two. Repeat with remaining batter.
Serve with maple syrup.
These are perfect! I can’t wait to try them! thanks for sharing!
I love recipes that are tailored for one person – sometimes I’m in the mood for something and my husband isn’t. It’s nice not to have to make 12 pancakes at once!
Love the scaled down recipe, Cate. The omnivore doesn’t care much for pumpkin!
My husband eats breakfast at work during the week, so I never have motivation to make just myself some pancakes. This is perfect, now I have no excuse!
I am definitely saving this recipe. My husband is not a fan of pumpkin, but I can’t get enough of it this time of year! The “pancakes for one” idea works perfectly
A) I love that you’ve got this scaled down to a single serving and B) I feel really guilty that you used your extra free time to run SEVEN MILES whilst I only used mine for more sleeping. Also, yay for whole wheat pastry flour!
This is a God-send! Just the other morning I was thinking how I could really go for some pumpkin pancakes, but I didn’t want to make 12 of them. I’ll certainly be making this.
I will def be making these. Pancakes are one of my all time FAVE dinners (would probably eat them every night if I could) and I’ve got a major pumpkin craving. This is def way better for me that satisfying the pumpkin craving with a Starbucks Pumpkin scone!
i just made these this morning – YUM! and the perfect sized recipe – i’m impressed!
the inside of my pancakes stayed more moist and soft than non-pumpkin pancakes, and at first I thought I didn’t cook long enough, but then I realized it was just the texture from the pumpkin – like little pumpkin pies. SO so good. thank you!
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