Pumpkin Pancakes

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Pumpkin Pancakes
Serves 4
Are you ready for a truly memorable breakfast? Try these Pumpkin Pancakes. They can be garnished a number of different ways. My favorite way is dusting them with cinnamon sugar then topping them with sweetened whipped cream and toasted pecans! WOW!
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Ingredients
  1. 1 1⁄2 cups Milk
  2. 1 cup Canned or Cooked Pumpkin
  3. 1 each Extra Large Egg
  4. 2 Tbsp. Vegetable Oil
  5. 2 Tbsp. Cider Vinegar
  6. 2 cups All Purpose Flour
  7. 3 Tbsp. Brown Sugar
  8. 2 TBSP Baking Powder
  9. 2 tsp. Baking Soda
  10. 2 1⁄2 tsp. Pumpkin Pie Spice
  11. 1⁄2 tsp. Salt
Instructions
  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  2. Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a separate bowl. Then stir THAT mixture into the pumpkin mixture just enough to combine.
  3. 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.
  4. Brown on both sides and serve hot.
Notes
  1. Makes 12 - 4" pancakes.
Nino Salvaggio http://www.ninosalvaggio.com/