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Ingredients
| pumpkin puree: 1 cup |
| eggs: 1 |
| 2% milk: 1 1/2 cups |
| distilled vinegar: 2 Tbl |
| canola oil - for salads, woks and light frying: 2 Tbl |
| all-purpose flour (unsifted): 2 cups |
| light brown sugar (packed): 1/4 cup |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| ground ginger: 1/2 tsp |
| allspice: 1/2 tsp |
| salt: 1/2 tsp |
Pumpkin Pancakes
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
15 serving(s)
Tags
- Combine the pumpkin, egg, milk, vinegar and oil. (I use the blender.).
- Combine the remaining dry ingredients then add to the pumpkin mixture. Stir just till combined-DON'T overmix; a few small lumps are ok.
- Heat a buttered griddle over medium low heat. (It's ready when a drop of water sizzles on it.).
- Cook the pancakes till light golden brown on both sides, about 2-3 minutes.
- Great served with butter and maple syrup or apple butter!