Pumpkin Pancakes with Pumpkin Maple Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is an Autumn treat for pumpkin lovers! I found the recipe on , although I added my own touches. If you use soy milk, it's dairy-free! Ingredients:
2 cups all-purpose flour |
2 tablespoons packed brown sugar |
1 tablespoon baking powder |
1 1/4 teaspoons pumpkin pie spice |
1 teaspoon salt |
1 3/4 cups milk or 1 3/4 cups soymilk |
1/2 cup pumpkin puree (such as libby's) |
1 large egg |
2 tablespoons vegetable oil |
1 cup maple syrup |
1 1/4 cups pumpkin puree |
1/4 teaspoon ground cinnamon or 1/4 teaspoon pumpkin pie spice |
Directions:
1. To make Pumpkin Maple Sauce: Heat maple syrup, pumpkin, and cinnamon or pumpkin pie spice in small saucepan until warm; cover and set aside.
2. To make pancakes: Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl.
3. Combine milk, pumpkin, egg and vegetable oil in small bowl; mix well.
4. Add to flour mixture.
5. Stir just until moistened; batter may be lumpy.
6. Heat griddle or skillet over medium heat; brush lightly with vegetable oil.
7. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst.
8. Turn and continue cooking 1 to 2 minutes; repeat with remaining batter.
9. Serve with prepared Pumpkin Maple Sauce.
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