Pumpkin Cranberry Pancakes

I’m obviously incredibly new to the scene-but I must admit how difficult it was for me to choose a name for this blog. Seems easy enough, but “what do you want to call it?” proved to be particularly challenging. It made me question- how on Earth do parents choose names for their children?! They have to call them that for like, ever. Anyway…  Eggs, Flour, & Oil was chosen because it is simple and clean… traditional, if you will, in a world of trendy.

…and due to the fact that ‘ILoveNutella.com’ was already taken.

Sure- I am totally head over heels for pumpkin and would live solely off of peppermint-flavored-anything through the New Year—but would I name my blog after these seasonal superstars?  Never! Modern twists are fun- but tried and true always wins in my book. I think that remains accurate for most things in [my] life. Just food for thought I guess, literally.

In any case: while it’s still socially acceptable for all of us to completely lust over pumpkin-flavored-everything… I will make it a guest star of my recipe today. Classic pancakes with fall flair. Perfect.

Pumpkin Cranberry Pancakes:

[ Makes approximately 8 small pancakes]

  • 1/2 C  Whole Wheat Flour
  • 1/2 C White Flour
  • 1/4 C Light Brown Sugar
  • 1.5 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Pumpkin Pie Spice
  • 1 Large Egg
  • 1 C + 1 Tbs Milk ( I used almond milk)
  • 1/2 C Pumpkin puree
  • 1/4 C dried cranberries (divided among your pancakes)

Whisk the flours, brown sugar, baking powder, salt, and pumpkin pie spice in a medium bowl. In a second small bowl, combine the pumpkin puree, milk, and egg. Pour the wet ingredients into the dry ingredients and stir slowly just until incorporated; do not over-mix the batter.

Let the batter rest for several minutes. [ ‘why do i let it rest?’ I am happy you asked! When the batter rests, it allows the flour to fully absorb the liquid creating a thicker consistency. It ensures a uniform texture and tender finished product; we’re going for light and fluffy here- not dense and chewy.]

Heat a large skillet over medium heat and coat the pan with cooking spray. I used a 1/4 C scoop of batter for each pancake, adding a few of the dried cranberries each time to the scoop. Flip when its dry around the edges and small bubbles appear on top. (About 1.5 – 2 minutes per side.) Finish with a little powdered sugar or syrup.

Be patient. Don’t fuss. Make plenty for friends. Mmmm.



Nutritional Information: Pumpkin Cranberry Pancakes  

Servings: 4 • Serving Size: 2 pancakes 

Calories: 216 • Fat: 2 g • Carb: 44 g • Fiber: 4 g • Protein: 6 g • Sugar: 10 g

2 responses to “Pumpkin Cranberry Pancakes

  1. I have the same mixing bowls….C&B? I love them! I’m so excitied you’re blogging. Can’t wait to keep reading!!!! 🙂

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