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Ingredients
| all-purpose flour (unsifted): 2 cups |
| light brown sugar (packed): 3 Tbl |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| allspice: 1 tsp (ground) |
| ground cinnamon: 1 tsp |
| ground ginger: 1/2 tsp |
| Kosher salt: 1/2 tsp |
| whole milk: 1 1/2 cups |
| pumpkins (cut into 1" cubes): 1 cup (puree) |
| eggs: 1 |
| vegetable oil: 2 Tbl |
| distilled vinegar: 2 Tbl |
Pumpkin Pancakes
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
- 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.