"Pumpkin Pie" Pancakes

It is that time of year when pumpkin is used most often in recipes. I, of course, have no complaints. I love the flavor of pumpkin whether it be in pies, cakes, soups, breads and even in pancakes. This recipe is absolutely delicious. It was so good that I ate the pancakes without syrup! I will have to say that is a first with me. I always drench my pancakes in tons of syrup, but these pancakes were an exception. They were sweet and buttery and ohhhh so good. They taste very similiar to pumpkin pie hence the name "pumpkin pie" pancakes. I made all eight pancakes and froze the other six. They actually freeze pretty well. I am becoming the "freeze queen", but I have to with just me eating since hubby is away. I did make a few changes to the recipe. I didn't have buttermilk so I made my own with fat free milk and fresh lemon juice. Fat free milk with fresh lemon juice is less in points than low fat buttermilk. I also used light butter instead of regular butter and sugar free maple syrup instead of regular maple syrup. The original recipe was 5 points and I got it down to 3 points with some minor changes. Also, I didn't have any pumpkin pie spice and I really didn't want to buy any so I made my own. The recipe is included below as well. You must try this recipe. You won't be disappointed.

"Pumpkin Pie" Pancakes
Weight Watchers Comfort Classics

1/4 cup all purpose flour
1/4 cup whole wheat flour
3 tablespoons packed brown sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon pumpkin pie spice (I made my own - see recipe below)
1/4 teaspoon salt
2/3 cup low fat buttermilk (I used 1 cup fat free milk with 1 tablespoon fresh lemon juice - let it sit 5 minutes and then subtract 2/3 cup from that. )
1/4 cup canned pumpkin puree
4 teaspoons light butter, melted
1 large egg
4 tablespoons sugar free maple syrup

Whisk together the all purpose and whole wheat flours, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Whisk the buttermilk mixture, stirring just until blended.
Spray a large nonstick skillet or griddle with nonstick spray and set over medium heat. When a drop of water sizzles on it, por the batter onto the skillet by scant 1/4 cupfuls. Cook just until bubbles begin to appear at the edges of the pancakes, 2 - 3 minutes. Flip and cook until golden, 2 - 3 minutes longer. Repeat with the remaining batter, making a total of 8 pancakes. Serve with the maple syrup.

Servings: 4 (2 pancakes with 1 tablespoon maple syrup)   Points: 3

*Pumpkin Pie Spice

1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves or all spice
1/8 teaspoon nutmeg

Combine spices. Makes 1 teaspoon.


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