These are quick, easy, delicious, and light– more like crepes than pancakes. That is probably why our youngest daughter stirred up two parts frozen raspberries with one part Greek yogurt and heated that up for filling (see below). I prefer mine plain with butter.
Do not be surprised that this batter is very runny, since it is mostly egg. That is why they are better made one at a time in a smaller skillet instead of multiples on a griddle.
This recipe feeds four, but is easy to divide if you have fewer. Also, if you add the banana, they will go further.
1 cup canned pumpkin
4 tablespoons maple syrup (or a mashed banana)
2 teaspoons vanilla
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cloves
2 teaspoons cinnamon
1/2 teaspoon baking soda
4 tablespoons of butter plus more for panfrying (or coconut oil)
Whisk eggs, pumpkin, maple syrup, vanilla, spices and baking soda together. Melt 4 Tablespoons of butter over medium heat, then mix the butter into the batter.
Grease the skillet and spoon in batter to make pancakes; flip them to cook on the other side when bubbles appear.
Serve with butter, maple syrup, cinnamon, bananas, powdered sugar, or the filling of your choice.