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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My daughter loves pumpkin pie and pancakes. She flipped for these, which combine the best of both. I've been known to fancy them up with toasted nuts and hot syrup. Ingredients:
2 cups all-purpose flour |
3 tablespoons brown sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon ground allspice |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
1 1/2 cups milk |
1 cup pumpkin puree |
1 egg |
2 tablespoons vegetable oil |
2 tablespoons vinegar |
Directions:
1. In a large bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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