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Pumpkin Pancakes Recipe

Name: Pumpkin Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Ingredients: 1 1/2 cups milk; 1 cup pumpkin puree; 1 egg; 2 tablespoons vegetable oil; 2 tablespoons vinegar; 2 cups all-purpose flour; 3 tablespoons brown sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt

The Girl Who Ate Everything

Light and fluffy pumpkin pancakes full of spices.

Ingredients

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

Method

In a bowl, whisk together the wet ingredients: the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the dry ingredients: the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Stir into the pumpkin mixture until just combined.

Heat a lightly greased griddle or frying pan over medium high heat. Pour 1/4 cup scoops of pancake batter for each pancake onto the griddle. Cook for a couple minutes on both sides. Serve warm with maple syrup. Store leftover pancakes an airtight container in the fridge.

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