This week my dear American friends and family are preparing for a big Thanksgiving feast.

Yes, I am aware that I am an Australian and that I currently live in Sydney…. and therefore as an Australian, currently living in Sydney we don’t take part in this wonderful holiday ourselves. However, as my sweet sister moved to the USA a good 13 years ago Thanksgiving has fast become one of her favourite holidays. I have been fortunate enough to travel and share in one or two thanksgiving feasts of my own….I can see how she has developed such a fondness for it. Quality time with family (and friends) and good, good food. Not just good food but lots and lots of it. Think the biggest christmas feast you have ever had and multiply it by 10….at least.

I feel its only fitting for me to post an honorary thanksgivingish themed recipe this week.

Enter the most amazing pumpkin pancakes I have ever had….well they may be the very first pumpkin pancakes I have ever had but trust me when I tell you they are truly ah-mazing!!!

Like shut yourself away with a big ol’ plate full and lock the door so you don’t have to share – amazing.

Seriously. When I was cooking them this morning the smell that took over the kitchen was intoxicating. I may have shed a tear or two over how much the smell reminded me of holidays spent in my sisters house…..just incase you didn’t catch it….I miss her terribly. These pancakes were totally worth the early morning cry. I should warn you though, you may cry tears of joy at having this recipe to add to your collection.

Anyway …. I stumbled across this recipe while procrastinating taking some time out to look around on pinterest…..(FYI…..dangerously addictive…..I mean seriously, seriously addictive) and have only made a few minor changes….like adding some vanilla because well, I really love vanilla…who doesn’t? Wait don’t tell me, I don’t want to know who you are 😉

The pancakes are light and fluffy and have such sweet comforting flavour from the combination of cinnamon and all spice. Served with some cream, strawberries and a little maple syrup they are perfect for breakfast, lunch, dinner, dessert or any time you require any form of nourishment really, They are just delicious! Don’t let the fact that they have pumpkin in them put you off if your not pumpkin’s biggest fan. My husband hates pumpkin….I mean really REALLY can. not. stand it. However, after taking just one bite this was his reaction – “These pancakes are outrageously delicious” …. I may not have told him they have pumpkin in them…..please don’t tell him….please?

Thanks 🙂

Side note….they are also super healthy and very portable so for those of you with little ones these would be a very handy out and about snack to keep on hand. I know my little lady just adores them and I’m sure you and your little ones will to.

Ok enough of my talking….go make these pancakes already!

Perfect Pumpkin Pancakes

Ingredients –
Recipe adapted from Love to Cook
(Makes approx 12 pancakes)

1 cup flour
1 1/2 Tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk (I used skim/non fat)
1/2 cup pumpkin puree
1 egg
1 tsp vanilla
1 Tbs vinegar

Method –

In a medium bowl pour milk,

then add pumpkin.

Followed by the egg,

then the vinegar

and finally add the vanilla.

Whisk until just combined.

Next sift over the flour, brown sugar, baking powder, baking soda, salt, cinnamon, all spice and salt.

Whisk until just combined.

Heat a pan over medium/low heat and pour batter (I used roughly 1/4 cup measure) and cook for 1-2 mins each side.

Or until you start to see a few bubbles appear, then flip this little pillow of deliciousness to cook the other side.

MmmMMM perfectly golden but oh so lonely….

Stack….

and repeat until all batter has been used.

Serve with freshly whipped cream (or dream/cool whip) or ice cream with a fresh strawberry and maple syrup.

Enjoy and give thanks for every delicious mouthful.

I know I sure did.

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Printable Version –

Perfect Pumpkin Pancakes

Ingredients –
Recipe adapted from Love to Cook
(Makes approx 12 pancakes)

1 cup flour
1 1/2 Tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk (I used skim/non fat)
1/2 cup pumpkin puree
1 egg
1 tsp vanilla
1 Tbs vinegar

Method –

In a medium bowl pour milk, then add pumpkin. Followed by the egg, then the vinegar and finally add the vanilla. Whisk until just combined.

Sift over the flour, brown sugar, baking powder, baking soda, salt, cinnamon, all spice and salt.

Whisk until just combined.

Heat a pan over medium/low heat and pour batter (I used roughly 1/4 cup measure) and cook for 1-2 mins each side. Or until you start to see a few bubbles appear, then flip this little pillow of deliciousness to cook the other side.

Repeat until all batter has been used.

Serve with freshly whipped cream (dream whip) or ice cream with a fresh strawberry and maple syrup.

Enjoy and give thanks for every delicious mouthful.

I know I sure did.

What are you thankful for this thanksgiving?

Nutritional Info (approx per pancake) obtained using fatsecret.com –

Cal – 52
Fat – 0.1
Carbs – 10g
Protein – 1.7g