Pumpkin Pancake Recipe
(Printable Version)
2 c. all-purpose flour
2 Tbs. brown sugar
1 Tbs. Baking Powder
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 3/4 cup milk
1/2 c. canned pumpkin
3 eggs
1/4 C. vegetable oil
In a large bowl, combine the flour, brown sugar, cinnamon, nutmeg, salt and ginger. In another bowl, combine the eggs, milk, pumpkin, oil . Stir combined wet ingredients into dry ingredients until moistened. Scoop batter by 1/4 cups onto a preheated hot griddle sprayed with cooking spray.
When bubbles begin to form, flip the pancake over. Cook until golden.
So delicious!! You can serve with syrup, we enjoyed it with :
Cinnamon Buttermilk Syrup
1/2 Cup butter
1 Cup Sugar
2/3 C. buttermilk
1 t. vanilla
1/2 t. Cinnamon
1/2 t. baking soda.
Mix Butter, sugar and buttermilk together and boil 2 full minutes. Remove from heat. Add vanilla, cinnamon and baking soda.
Serve over pancakes, waffles or french toast. Makes 2 cups of syrup.
( Omit the cinnamon for traditional buttermilk syrup)
1 comment:
Hi Anissa,
These pancakes look amazing! I can't wait to try them. I hope you have a great fall and a happy Thanksgiving.
Margaret
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