Pumpkin pancakes recipe
At a glance
| Serves | 6 |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
| Meal type | Breakfast, Dessert, Snack |
| Allergy list | Egg, Milk, Wheat |
| Misc | Serve Hot |
| Region | American |
| Description | Pumpkin pancakes, barely-sweetened fluffy pancakes feature ginger, cinnamon and allspice to emphasize the pumpkin flavor. |
| From blog | Pray Cook Blog |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 1 ½ cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ginger
- ½ teaspoon salt
Directions
Step 1
In a bowl or food processor, mix together the milk, pumpkin, egg, oil, and vinegar. Add the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir just enough to combine and mix well.
Step 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 with maple syrup.
Step 3
Roasted pecans blend well with the pumpkin and spice flavoring. To roast pecans, start with 1 teaspoon of butter in a medium-high skillet. Add pecans stirring regularly until they start to brown. Sprinkle 1 teaspoon of sugar over the mixture and continue to stir. Remove from heat and cool.
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