‘Tis the season to cook with pumpkin. From pies and spice cakes to pasta sauce and fondue, pumpkin adds flavor, moisture, and a holiday twist to really any sweet or savory dish.
Last weekend I made pumpkin pancakes with a pumpkin yogurt mousse, and it tasted so “Thanksgivingy” that I had to share it with you before Thursday, in case you’re searching for a tasty way to start your holiday.
All I did was add about 1/2 cup pumpkin puree (used this Tetra-Pak pumpkin, which is organic and BPA free, so perhaps better than canned) to prepared pancake mix:
(I used Great Harvest Charlottesville’s 100% whole grain pancake mix, but you can use any you like or make it from scratch), along with a generous pinch each of cinnamon and pumpkin pie spice.
After pouring these on the griddle, I made up a quick pancake topping by whisking these ingredients together:
2 Tbsp pumpkin puree
4 oz vanilla Greek yogurt
1 Tbsp creamy peanut butter
1 Tbsp honey or maple syrup
Pinch of cinnamon
Scooped a generous dollop (plus more after this picture) on the hot cakes so it kind of soaked in…mmm.
These were the perfect start to a Sunday morning, but they’d make a great breakfast for Thanksgiving or Christmas morning, too.
- For Pumpkin Pancakes:
- Prepared pancake mix (follow box directions to make 12-16 small pancakes - or enough to serve 4).
- ½ cup pumpkin puree
- Pinch of cinnamon
- Pinch of pumpkin pie spice
- 2 Tbsp pumpkin puree
- For Pumpkin Yogurt Mousse:
- 4 oz vanilla Greek yogurt
- 1 Tbsp creamy peanut butter
- 1 Tbsp honey or maple syrup
- Pinch of cinnamon
- Heat the griddle and make the pancakes according to the package directions. Fold in the pumpkin puree along with a generous pinch each of cinnamon and pumpkin pie spice to the prepared mix then pour on griddle.
- While the pancakes are cooking, make the pumpkin mouse by whisking together the above ingredients. Add a generous dollup to your pancake stack.
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