I have no idea where this recipe came from.  It looks like I typed it up years ago.  Regarless, not a bad recipe and rather easy for a little change to boring pancakes. I will say that the pumpkin and spice flavor is rather mild.  This recipe is a keeper, however next time I will double the pumpkin and spices while reducing the oil to 1 tsp (the moisture from the extra pumpkin will mean less or no need for oil) and we’ll see how they turn out.

 

 

 

 

 

 

 

 

Pumpkin Pancakes

1 1/2 C flour

1 tsp baking powder

1 1/2 tsp pumpkin pie spice (if you don’t have it on hand see below for recipe to make your own)

1/4 tsp baking soda

1/4 tsp salt

1 egg

1/4 c canned pumpkin (I prefer Farmers Market brand Organic Pumpkin)

1 1/2 C milk (I used 1%)

3 tbsp cooking oil

In medium bowl stir flour, baking powder, baking soda, salt and pumpkin pie spice. In a large bowl beat egg, canned pumpkin, milk and oil.  Add flour mix to liquid mix and stir until just blended, but still lumpy.  Pour 1/4 c batter for each pancake onto hot buttered griddle or heavy bottom pan. Cook over medium heat until browned, flip and continue cooking until baked through.

Makes about 10 pancakes

Pumpkin Pie Spice:

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground all spice (or cloves, your choice, I use all spice)

1/4 tsp nutmeg

Combine in small bowl. You’ll have enough for the amount you need for the above recipe plus leftover for next time.  Store in airtight container.

 

 

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