By Smart Cooking Guide Erin Chase

Pumpkinpancakes have a reputation for being flat. Pumpkin puree is super dense and can easily make pancakes and other baked goods feel heavy and super dense. I had the idea to try the batter in a blender, thinking the blender would somewhat aerate the batter, giving it a little extra air and therefore “flush.”         

And it turned out to be the case. These pumpkin pancakes were the fluffiest that I’ve ever made…so pay close attention to how I used the blender to get the batter ready. 

Now all that is left is to get them made and enjoy the tastes of Fall on your breakfast or dinner table!

Ingredients

• 1 cups whole wheat flour
• ½ cup white flour
• 2 teaspoons baking powder
• ¼ cup brown sugar
• 2 teaspoons homemade pumpkin pie spice
• 1 ½ cups milk
• 2 eggs
• ¼ cup canola or vegetable oil
• ¾ cup canned pumpkin puree

Directions

1. Add both of the flours, baking powder, brown sugar and homemade pumpkin pie spice to the blender and pulse it a few times to mix the dry ingredients together. Pour into a bowl.
2. Add the milk, eggs, oil and pumpkin puree to the blender and pulse until smooth. Add half of the dry ingredients and blend. Then add the remaining dry ingredients and blend until smooth.
3. Pour batter onto hot griddle to make pancakes.
4. 4.Serve with sausage or bacon, or eggs, and some fresh fruit. A delightful Fall “brinner.”