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Ingredients
| all-purpose flour (unsifted): 2 cups |
| light brown sugar (packed): 1 Tbl |
| baking powder: 1 tsp |
| salt: 2 tsp |
| whole milk: 1/4 cup |
| eggs: 3 |
| canned pumpkin: 3 cups |
| olive oil: 1/4 cup |
Pumpkin Pancakes
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
5 min -
Servings
4 serving(s)
Tags
1. In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.
2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 14 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes about 16 pancakes.
3. Test Kitchen Tip: For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon to the flour mixture.